Lemon Parmesan Cabbage Salad with Grilled Chicken
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(18)
Ingredients
3 servings
- 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
- 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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Preparation
Step 1
If the chicken is much thicker than 2cm / 4/5", pound lightly or cut in half horizontally.
Step 2
Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.
Step 3
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.
Step 4
Cook the peas in boiling water (or steam), drain then rinse under cold tap water to cool down.
Step 5
Place cabbage, peas, mint and onion in a bowl. Add parmesan, lemon juice, olive oil, and pepper.
Step 6
Toss well. Adjust salt to taste, add more parmesan if desired.
Step 7
Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.
Step 8
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