Grilled Cabbage Salad With Sesame Chicken Recipes

GRILLED CHICKEN CABBAGE SALAD

Steps:

• Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Cool. , Cut chicken into thin strips. In a 4-qt. glass salad bowl, layer the cabbage, red pepper, celery, chicken and nectarines. , In a small bowl, combine the mayonnaise, orange juice, orange zest, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving.

GRILLED CABBAGE SALAD WITH SESAME CHICKEN

Steps:

• Mix tamari with one tablespoon olive oil and pour over chicken breast, in a glass pan, turning chicken to coat. Let marinate for at least 30 minutes (up to 4 hours), while grill is preheating.
• Preheat grill to medium-high heat, until it reaches about 400 degrees internally.
• Brush cabbages with olive oil and salt, then grill on all sides, about 3 minutes each side. Set aside on side of grill where no flame has been ignited (this is indirect heat cooking.)
• Add chicken to hot side of grill, and let sear, cooking on one side for 4 minutes. Then flip chicken breast, and cook for another 8-10 minutes, depending on thickness of chicken, until internal temperature reaches 160 degrees F.
• Remove cabbage and chicken from grill, and let rest for 10 minutes.
• Cut out core from each cabbage wedge, and thinly slice cabbage leaves.
• Using a very sharp knife, thinly slice chicken.
• Combine all salad ingredients in a large bowl.
• In a jar, whisk together all dressing ingredients, until smooth and combined.
• Pour over bowl with salad ingredients, and toss to combine. Plate, and finish with juice of a half lime, extra peanuts, red pepper flakes, and sesame seeds.

CABBAGE CHICKEN SALAD

Steps:

• Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Steps:

• In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
• Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.