Chicken and Cabbage Salad
Fresh, tangy, sweet and crunchy with a touch of spice and juicy chicken.
Chicken and Cabbage Salad
Serves 4 - 5
Who says salad is only for the summer? This salad pairs warm chicken with hearty cabbage, simple vegetables and a creamy dressing to make a winter salad you’ll crave anytime of year.
“Recipe Tips:
*1. Chinese toasted sesame paste will lend a lighter flavor or use a mix of sesame paste and peanut butter if desired.
**2. Use more or less garlic and chili to taste.”
Ingredients
Chicken
60ml (4 T) soy sauce
30ml (2 T) vegetable oil
10ml (2 t) rice vinegar
10g (2 t) chicken bullion
8g (2 t) garlic powder
6g (1.5 t) onion powder
2g (0.50 t) white pepper
800g (1.75 lbs) chicken breast
Dressing
*90g (6 T) crunchy peanut butter or toasted sesame paste
60ml (0.25 c) fish sauce
30ml (2 T) rice vinegar
20ml (4 t) soy sauce
20g (4 t) granulated sugar
1 lemon, zested and juiced
1g (0.50 t) smoked paprika
**3 – 4 garlic cloves, grated
**1 – 2 cheongyang or serrano chilis, sliced thinly
15 - 30ml (1 – 2 T) water
Salad Vegetables
680g (1.5 lbs) white cabbage, julienne
332g (0.75 lbs) carrot, julienne
275g (a little over 0.50 lb) red cabbage, julienne
250g (1 large) red bell pepper, julienne
145g (3 – 4 stalks) celery, thin bias slice
100g (6) scallion, thin bias slice
60g (about 1.5 c loosely packed) cilantro, rough chop
Finishing
Sunflower seeds - optional
Method
1. In a medium mixing bowl combine the chicken ingredients except the chicken well.
Add the chicken tossing well to coat.
Marinate at least 2 hours and up to overnight.
While the chicken marinates, continue on the Step 2.
2. In a medium mixing bowl combine all the dressing ingredients except the water whisking well to combine.
Add water starting with the lesser amount and then more as necessary to reach a dressing consistency.
Taste and adjust the seasoning as desired.
Refrigerate until needed.
3. Heat a large saute pan on medium-high heat.
Add 10ml (2 t) vegetable oil and heat for 30 seconds longer.
Add the chicken, wiping off excessive marinate before placing in the pan.
Reduce the heat to medium.
Cook for 4 – 5 minutes per side or until the chicken reaches 74 C / 165 F when tested with an instant read thermometer.
The size of chicken breasts varies, if you have larger breasts they may take longer to cook but be sure to cook your chicken to the appropriate final temperature.
Remove the chicken to a plate and cover loosely. Allow to rest for 5 minutes.
Deglaze the pan with 2 T water – optional
Slice each breast on a bias.
4. Toss the salad vegetables.
Stir the dressing and adjust the thickness with water as necessary.
Toss the salad with as much dressing as needed to coat the vegetables.
Do not use all the dressing. Pass the rest at the table.
Divide between salad plates.
Top with the sliced chicken, sunflower seeds and optionally a combination of the deglazed pan juices mixed with the remaining dressing.
5. Serve.
