Chicken salad with croutons and Chinese cabbage

We put the chicken breast to cook. To do this, lower the breast into boiling water and cook at medium temperature for 25-30 minutes. While the chicken is cooking, let's start making crackers. Cut off the crust from each slice of bread. Cut the remaining crumb into cubes one and a half to two centimeters in size. Pour vegetable oil into a frying pan, heat until hot and throw cubes of white bread into it. Stirring constantly, brown the croutons on all sides. Pour the ruddy croutons on a flat plate in one layer so that they do not soften. If there is no time, you can use ready-made crackers in a package. Better if they are cheese-flavored.

We disassemble the Chinese cabbage into leaves. Cut the delicate leafy part into larger strips, cut the hard white veins smaller.

Cool the boiled chicken breast and cut into small pieces across the fibers.

In a deep salad bowl, combine chopped Chinese cabbage, pieces of boiled chicken and crackers. We fill the ingredients with mayonnaise and mix gently.

Before serving, sprinkle with finely grated cheese and decorate with cherry tomato halves. You can also decorate with your favorite herbs.