Name: Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-492347H52M43S
Cuisine: Mediterranean
Ingredients: 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, to taste; 2 tsp olive oil (for cooking); 5 heaped cups shredded green cabbage; 1/2 red onion, finely sliced; 1 cup peas (fresh or frozen); 1 cup fresh mint leaves, lightly packed; 100 g / 3.5 oz freshly grated parmesan (about 1 heaped cup); 2 tbsp fresh lemon juice; 1/4 cup / 60 ml extra virgin olive oil; Black pepper, to taste

Ingredients

2 small chicken breasts (150g/5oz each), about 2 cm (4/5″) thick, or 1 large breast cut in half horizontally

1/4 cup soy sauce

2 tbsp lemon juice

1 tsp dried oregano

1 garlic clove, minced

Black pepper, to taste

2 tsp olive oil

5 heaped cups shredded green cabbage

1/2 red onion, finely sliced

1 cup peas (fresh preferred, frozen works well)

1 cup fresh mint leaves, lightly packed

100 g (3.5 oz) freshly grated parmesan (about 1 heaped cup)

2 tbsp fresh lemon juice (for dressing)

1/4 cup (60 ml) extra virgin olive oil (good quality)

Black pepper, to taste (for dressing)

Instructions

Step 1: If the chicken breasts are thicker than 2 cm (4/5″), lightly pound them or cut horizontally to an even thickness.

Step 2: Combine soy sauce, 2 tbsp lemon juice, oregano, minced garlic, and black pepper in a ziplock bag with the chicken. Marinate for 30 minutes up to overnight in the fridge.

Step 3: Heat 2 tsp olive oil on a grill or in a skillet over medium-high heat. Cook chicken for 4 minutes on each side until cooked through. Remove to a plate, cover loosely with foil, and rest for 5 minutes before thinly slicing.

Step 4: Cook peas in boiling water until tender, then drain and rinse under cold water to cool.

Step 5: In a large bowl, combine shredded cabbage, cooled peas, mint leaves, and sliced red onion.

Step 6: Add the grated parmesan, 2 tbsp fresh lemon juice, 1/4 cup extra virgin olive oil, and black pepper to the bowl. Toss everything well to combine. Adjust seasoning and add more parmesan if desired.

Step 7: Transfer the salad to serving plates. Top with sliced grilled chicken, garnish with extra parmesan and black pepper, then serve immediately.

Tips & Variations

Use fresh peas for a sweeter flavor; if using frozen, thaw and drain well before adding.

Swap the chicken for grilled shrimp or tofu for a different protein option.

Adding a sprinkle of toasted pine nuts or walnuts adds a lovely crunch and depth.

Marinating the chicken overnight will infuse it with more flavor and tenderness.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet or microwave before serving. The salad is best enjoyed fresh but can be tossed again with a little extra lemon juice and olive oil before serving if it looks dry.

FAQs

Can I prepare this salad in advance?

You can marinate the chicken and prep the salad ingredients a day ahead. However, toss the salad with dressing and add chicken just before serving to keep it crisp and fresh.

What can I use instead of parmesan?

For a dairy-free option, try nutritional yeast or omit the cheese altogether. Pecorino Romano or Asiago can also be good substitutes if you want a similar salty, tangy flavor.