Chicken and Cabbage Salad

Ingredients

• 300 g white cabbage (finely shredded)
• 300 g chicken breast (boiled or fried)
• 1 carrot (grated)
• 2 cucumbers (sliced into strips)
• 150 g canned corn (drained)
• 3 eggs (hard-boiled)
• 3 tbsp mayonnaise (for dressing)
• 2 tbsp sour cream (optional, can be mixed with mayonnaise)
• 0.5 bunch green onions (chopped)
• fresh dill (to taste, chopped)
• salt (to taste)

Steps

1. 1

   Prepare the chicken: boil the chicken fillet in salted water until tender (about 15-20 minutes) or pan-fry until cooked through. Allow it to cool, then cut into small cubes or shred into fibers.

2. 2

   Hard-boil the eggs, cool them in cold water, peel, and dice them into small pieces.

3. 3

   Finely shred the white cabbage. Place it in a bowl, add a pinch of salt, and lightly massage it with your hands to make it softer and release a little juice.

4. 4

   Grate the carrot using a coarse grater and slice the cucumbers into thin strips or half-moons.

5. 5

   In a large salad bowl, combine the prepared cabbage, chicken, eggs, carrots, and cucumbers.

6. 6

   Add the canned corn (drained of liquid) and the chopped green onions and dill.

7. 7

   For the dressing, mix the mayonnaise and sour cream together. Add the dressing to the salad and toss well to combine.

8. 8

   Taste and add more salt if necessary. Serve immediately or let it chill in the refrigerator for 15 minutes.

Notes

You can substitute the boiled chicken with smoked chicken for a deeper flavor profile. If you prefer a lighter salad, use only sour cream or Greek yogurt with a teaspoon of mustard instead of mayonnaise.

Nutrition per serving

• salad
• chicken
• cabbage
• lunch
• dinner
• Russian cuisine
• healthy-ish