Description
A fresh and healthy Chicken Cabbage Salad featuring tender grilled chicken breasts, crunchy shredded cabbage, colorful vegetables, and a tangy lemon-olive oil dressing. This quick and easy recipe is perfect for a light lunch or dinner packed with flavor and nutrients.
Ingredients
Scale
For the Chicken
- 2 free-range organic boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the Salad
- 4 cups shredded cabbage (purple, green, or a mix)
- 1/2 carrot, peeled and shredded
- 2 green onions, root ends removed and sliced thin
- 1 zucchini, grilled and sliced
- 1/2 cup red onions, chopped
For the Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
Instructions
- Season the Chicken: In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Grill the Chicken: Heat a grill or grill pan and grease it lightly with olive oil. Place the chicken breasts on the grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Rest and Slice the Chicken: Remove the chicken from the grill and allow it to rest for a few minutes to retain its juices. Slice the chicken breasts into strips or bite-sized pieces and set aside.
- Grill the Zucchini: While the chicken is cooking or resting, grill the zucchini slices until tender-crisp, approximately 2-3 minutes per side. Set aside.
- Prepare the Salad: In a large bowl, combine shredded cabbage, shredded carrot, sliced green onions, chopped red onions, and grilled zucchini slices. Toss well to mix the vegetables evenly.
- Make the Dressing: In a mason jar or small bowl, combine freshly squeezed lemon juice, extra virgin olive oil, a pinch of red crushed pepper, salt, and fresh ground black pepper. Shake or whisk until well emulsified and taste to adjust seasoning.
- Toss the Salad: Pour the dressing over the mixed vegetables and toss thoroughly to coat all ingredients evenly.
- Assemble and Serve: Arrange the sliced grilled chicken on top of the dressed salad. Serve immediately and enjoy your fresh chicken cabbage salad!
Notes
- Allow the chicken to rest before slicing to ensure it remains moist and tender.
- If chicken breasts are not available, chicken thighs can be used but adjust the cooking time accordingly.
- For convenience, pre-shredded cabbage and carrots can be used to save preparation time.
