Napa Cabbage Salad with Chicken Breast

Ingredients

Napa cabbage 350 g

1 red onion

1/2 can olives

1 chicken breast

pine nuts

For the dressing:

2 egg yolks

1 teaspoon mustard

100 g olive oil

1 teaspoon balsamic vinegar

Sugar

Salt

Ground black pepper

Remove any wilted or damaged leaves from the cabbage. Cut crosswise into 1 cm slices. Place the cabbage in a deep bowl and fluff it up with your hands. Peel the red onion and slice it into thin quarter rings, add it to the cabbage, and mix well. Cut the olives in half or into thirds crosswise and mix them with the cabbage.

 Remove the chicken breast from the bone, creating two fillet halves, or buy ready-made chicken breasts. Lightly pound each half with a sledgehammer and score the surface with a knife, simply running the blade across the fillet without pressing.

Rub the fillets with ground black pepper. Salt is also an option. Heat a nonstick frying pan and fry the fillets without oil until golden brown on both sides, about 2 minutes each. Transfer the fillets to a plate, cover with a bowl, and set aside while you prepare the dressing. Even better, make pastrami from the chicken fillet and use it in the salad—it will be even more delicious.

To prepare the dressing, you'll need an immersion blender. Place the egg yolks in a tall glass, pour in the vinegar and oil, add the mustard, salt, sugar, and pepper. Blend everything until it forms a sauce. You can grind the yolks with mustard, salt, pepper, and vinegar in a mortar, adding the oil a little at a time, stirring until smooth. Yes, it's practically mayonnaise, but it's not mayonnaise.

Place the salad on a large plate, arrange the thinly sliced chicken fillet on top, and drizzle with the dressing. Sprinkle with roasted pine nuts. Or croutons, if you prefer.

Enjoy!