Description
A fresh and vibrant Lemon Parmesan Cabbage Salad topped with tender grilled chicken breasts. This recipe combines the crispness of shredded green cabbage and sweet peas with zesty lemon juice, fragrant mint, and nutty parmesan cheese, creating a light yet satisfying meal perfect for warm days or healthy lunches.
Ingredients
Scale
For the 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, to taste
- 2 tsp olive oil (for cooking)
For the Salad
- 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
Instructions
- Prepare the Chicken: If the chicken breasts are thicker than 2 cm (4/5″), lightly pound them or cut in half horizontally to ensure even cooking.
- Marinate the Chicken: Combine soy sauce, lemon juice, dried oregano, minced garlic, and black pepper in a ziplock bag. Add the chicken breasts and marinate from 30 minutes up to overnight in the refrigerator for best flavor.
- Cook the Chicken: Brush your grill with 2 tsp olive oil or heat the oil in a medium-high heat skillet. Cook the chicken for 4 minutes on each side until fully cooked. Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing thinly.
- Prepare the Peas: Boil or steam the peas until tender, then drain and rinse under cold water to stop cooking and cool them down.
- Assemble the Salad: In a large bowl, combine shredded cabbage, cooled peas, fresh mint leaves, and finely sliced red onion.
- Dress the Salad: Add grated parmesan, fresh lemon juice, extra virgin olive oil, and black pepper to the bowl. Toss everything well to coat the ingredients evenly.
- Adjust and Serve: Taste the salad and adjust the seasoning with additional salt or more parmesan if desired. Transfer the salad to serving plates, top with sliced grilled chicken, garnish with extra parmesan and black pepper, then serve immediately for a fresh and flavorful meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness but is optional if short on time.
- Fresh peas give the best texture and sweetness, but frozen peas work well too.
- Good quality extra virgin olive oil and freshly grated parmesan make a noticeable difference in the salad’s taste.
- The salad can be served warm or chilled according to preference.
- Pounding or slicing the chicken to uniform thickness ensures even grilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: Lemon Parmesan Salad, Grilled Chicken Salad, Cabbage Salad, Healthy Chicken Salad, Summer Salad, Light Meal
