Spiced Chicken Salad with Napa Cabbage and Cucumber
Chicken provides about 45 g of protein per serving, while napa cabbage, cucumber, and sesame add freshness and crunch. The yogurt-mustard dressing brings the ingredients together; serve the salad soon after assembling.
Slice the chicken breast (160 g) lengthwise into two thin pieces. Season with table salt (to taste), black pepper (to taste), paprika (to taste), dried garlic (to taste), and olive oil (3 g).
Preheat a non-stick pan well. Fry the first side of the chicken for 4–5 minutes, then turn it and fry the other side for another 4–5 minutes, until fully cooked. Transfer it to a plate, let it rest for 5 minutes, then cut it into strips.
Shred the napa cabbage (90 g), cut the cucumbers (70 g) into sticks, and shorten the korean carrot salad (40 g) if its strands are very long.
Mix greek yogurt (50 g), mayonnaise (homemade or sugar-free) (10 g), mustard without sugar (5 g), lemon juice (7.5 g), dried garlic (to taste), black pepper (to taste), and table salt (to taste). Combine the vegetables with the chicken, add the dressing, and toss gently.
Sprinkle the salad with sesame (4 g) before serving. If desired, lightly toast the sesame in a dry pan for 1–2 minutes first.
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