The Salad That Actually Fills You Up: How to Master the Perfect Balance of Protein and Greens

Not much time is left until the summertime’s arrival, so it’s not surprising to see all those healthy recipes going viral once again. Those who want to lose a couple of kilos before bikini season starts are now looking for new types of dishes that will be both low-calorie and nutritious.

Well, this chicken and cabbage salad might be what everyone needs at the moment: it’s refreshing, rich in protein and easy to make at home.

Ingredients: 200 g of Chinese cabbage, 200 g of chicken breast, 100 g of bell pepper, 1 cucumber, a few sprigs of parsley, 2 tablespoons of olive oil, 1 tablespoon of soy sauce, 1 teaspoon of wine vinegar, salt and pepper to taste.

Cut the chicken breast into thin strips and fry in a pan with a little olive oil for about 3 minutes, until just cooked through.

Add the thinly sliced bell pepper and cook for another couple of minutes.

While the chicken is cooking, cut the Chinese cabbage and cucumber into thin strips and place them in a large bowl.

In a separate bowl, mix the olive oil, soy sauce, and wine vinegar, and add a little pepper to taste.

Add the warm chicken and bell pepper to the bowl with the vegetables, pour in the dressing, and gently toss to combine. Taste and add salt if necessary.