Ingredients:

• 0.5lb boneless skinless chicken breast
• 1 lb white cabbage (about ½ of small head)
• ½ cup of shredded cheese (I’ve used mozzarella)
• About cup of dried bread cubes or croutons (optional)
• Mayonnaise
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: I usually prepare bread cubes myself (I cut cubes out of leftover bread and dry them in the oven until crispy), but you can use croutons or skip them all together:

   

2. Put chicken to salted boiling water and boil it for about 15-20 mins until ready:

   

3. Then get chicken out of water and set it aside to cool down:

   

4. Finely shred all cabbage (except stem part), put it to the deep bowl and season with salt:

   

5. In most cases cabbage (even young one) is rough, even if you shred it fine. Pressing it with your fist will help to make cabbage softer:

   

6. After this squeeze it with your hands until some juice appears; this will also make cabbage more tender and soft; then set cabbage aside for 10-15 mins:

   

7. Wait until chicken is cooled down till room temperature, then dice it:

   

8. Add chicken to the salad bowl:

   

9. Add shredded cheese:

   

10. Then mix:

    

11. Dress with mayonnaise:

    

12. And mix again:

    

13. Serve for lunch or before dinner, leftover salad can be stored in the fridge:

    

    If you like, season salad with dried bread cubes right before serving (don’t mix bread into the salad – it will soak in salad juices and will stop being crunchy) or serve bread cubes separately on the table: