Lemon Parmesan Cabbage Salad with Grilled Chicken

Name: Lemon Parmesan Cabbage Salad with Grilled Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 serving
Ingredients: 2 small chicken breasts; 1/4 cup soy sauce; 2 tbsp lemon juice; 1 tsp dried oregano; 1 garlic clove; black pepper; 2 tsp olive oil; 5 heaped cups shredded green cabbage; 1/2 red onion; 1 cup peas; 1 cup fresh mint leaves; 100 g / 3.5 oz freshly grated parmesan; 2 tbsp fresh lemon juice; 1/4 cup / 60 ml extra virgin olive oil; black pepper

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
3
Calories
616 kcal
Course
Main Course, Dinner
Cuisine
gluten-free

Lemon Parmesan Cabbage Salad with Grilled Chicken

Kai Walton

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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

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Ingredients

Servings

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

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Instructions

If the chicken is much thicker than 2cm / 4/5", pound lightly or cut in half horizontally.
Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.
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.
Cook the peas in boiling water (or steam), drain then rinse under cold tap water to cool down.
Place cabbage, peas, mint and onion in a bowl. Add parmesan, lemon juice, olive oil, and pepper.
Toss well. Adjust salt to taste, add more parmesan if desired.
Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.

Notes

I use soy sauce for the chicken marinade because it's a good brining shortcut - adds salt to the chicken as well as flavour.
This recipe is best made with freshly grated parmesan because it mostly dissolves when tossed. But it can be made with store bought too, it just probably won't fully dissolve. Start with 3/4 cup then adjust to taste (store bought grated parmesan is more dense than freshly grated so 3/4 cup is about 1 cup freshly grated).
Inspired by this Cabbage Salad by Karen Martini, an Australian Chef and Restauranteur, from her restaurant Mr Wolf in St Kilda, Melbourne.
This recipe makes 2 generous servings (e.g. a meal without bread or similar on the side) or 3 normal servings. If you want to reduce the calories, you can reduce the parmesan cheese but I would add a sprinkle of sugar (yes really) to take the edge off the lemon. Otherwise it's just too tart (at least, for my taste).