Lemon Parmesan Cabbage Salad with Grilled Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
616 kcal
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Course
Main Course, Dinner
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Cuisine
gluten-free
Lemon Parmesan Cabbage Salad with Grilled Chicken
Description
The grilled chicken breasts are marinated in a mixture of soy sauce, lemon juice, oregano, garlic, olive oil, and black pepper, which both flavors and tenderizes the meat. They are then grilled to develop a light char and juicy interior before resting and slicing thinly. Meanwhile, the salad is prepared with shredded green cabbage, finely sliced red onion, fresh or frozen peas, mint leaves, and a generous amount of freshly grated Parmesan cheese.
The salad is dressed simply with lemon juice and extra virgin olive oil, allowing the fresh ingredients and cheese to shine. Black pepper is added to taste. The Parmesan cheese softens and partially dissolves when tossed, contributing savory depth and a slight creaminess. The final dish offers a pleasing balance of crunchy vegetables, herbaceous mint, citrus brightness, and salty chicken.
This recipe serves two generous main portions or three smaller ones. Freshly grated Parmesan is recommended for best texture and flavor; if using pre-grated cheese, adjust quantity accordingly. To reduce tartness, a small pinch of sugar can be added to the salad dressing to balance the lemon intensity.
Ingredients
Grilled Chicken:
- 2 chicken breast 150g/5oz each), 2 cm / 4/5" thick (or 1 large, cut in half horizontally, small
- 1/4 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp oregano dried
- 1 garlic minced, clove
- black pepper
- 2 tsp olive oil
Cabbage Salad:
- 5 green cabbage heaped cups, shredded
- 1/2 red onion , finely sliced
- 1 cup pea (fresh is always best, but I usually use frozen)
- 1 cup mint leaf lightly packed, fresh
- 100 g / 3.5 oz Parmesan Cheese about 1 heaped cup) (Note 2, freshly grated
- 2 tbsp lemon juice fresh
- 1/4 cup / 60 ml extra virgin olive oil (good quality counts here!)
- black pepper
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
- Marinate the chicken in soy sauce for at least 30 minutes to enhance flavor and tenderness.
- Use freshly grated Parmesan for best results, as it softens into the salad; store-bought grated Parmesan may require quantity adjustments.
- This recipe makes two main meal servings or three smaller ones.
- Adding a small amount of sugar to the salad dressing can reduce tartness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 395g | |
| Calories | 616cal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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