Description
A vibrant salad that combines crispy cabbage, grilled chicken, and bright citrus notes, perfect for a quick weeknight meal or a festive gathering.
Ingredients
Scale
- 2 small chicken breasts (150g/5oz each), 2 cm thick
- 1/4 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- Black pepper to taste
- 2 tsp olive oil
- 5 heaped cups shredded green cabbage
- 1/2 red onion, finely sliced
- 1 cup peas (fresh or frozen)
- 1 cup fresh mint leaves, lightly packed
- 100 g freshly grated parmesan (about 1 heaped cup)
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Pound or cut the chicken breasts in half horizontally to a uniform thickness for even cooking.
- Marinate the chicken in the soy sauce, lemon juice, oregano, garlic, and black pepper for 30 minutes to overnight.
- Heat oil in a grill or skillet over medium-high heat and cook the chicken for 4 minutes on each side. Remove and cover with foil to rest for 5 minutes before slicing.
- Cook the peas in boiling water until tender, then shock in cold water to retain color.
- Combine cabbage, peas, mint, onion, parmesan, lemon juice, olive oil, and pepper in a bowl; toss well.
- Transfer the salad to serving plates and top with sliced chicken. Garnish with extra parmesan and black pepper before serving.
Notes
Use firm tofu or turkey as alternatives to chicken. This salad is best enjoyed fresh, but the components can be prepared ahead of time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg