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Lemon Parmesan Cabbage Salad with Grilled Chicken
A terrific cabbage salad tossed with a parmesan and lemon dressing, sweet pops of peas, subtle freshness from mint and topped with a simple, super tasty marinated chicken. Something a bit different, yet still so familiar! Skip the chicken for a super tasty cabbage salad. MARINATING TIME: 30 minutes minimum
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Servings:3
Ingredients
GRILLED CHICKEN:
- 2 small chicken breasts (150g/5oz each), 2 cm / 4/5″ thick (or 1 large, cut in half horizontally)
- 1/4 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 garlic clove , minced
- Black pepper
- 2 tsp olive oil
CABBAGE SALAD:
- 5 heaped cups shredded green cabbage
- 1/2 red onion , finely sliced
- 1 cup peas (fresh is always best, but I usually use frozen)
- 1 cup fresh mint leaves (lightly packed)
- 100 g / 3.5 oz freshly grated parmesan (about 1 heaped cup) (Note 2)
- 2 tbsp fresh lemon juice
- 1/4 cup / 60 ml extra virgin olive oil (good quality counts here!)
- Black pepper
Instructions
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If the chicken is much thicker than 2cm / 4/5″, pound lightly or cut in half horizontally.
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Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.
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Use the oil to brush the grill, or heat oil in a skillet over medium high heat. Cook the chicken for 4 minutes on each side, then remove onto a plate. Cover loosely with foil, rest for 5 minutes, then slice thinly.
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Cook the peas in boiling water (or steam), drain then rinse under cold tap water to cool down.
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Place cabbage, peas, mint and onion in a bowl. Add parmesan, lemon juice, olive oil, and pepper.
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Toss well. Adjust salt to taste, add more parmesan if desired.
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Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.