Grilled Chicken Cabbage Salad Recipes

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

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.

CHINESE CHICKEN CABBAGE SALAD

Steps:

• In a small skillet, add the cashews and toast gently over low heat. Transfer to a cutting board to cool. Chop into bite-sized pieces and set aside for garnish.
• To make the vinaigrette, add the first 7 ingredients to a bowl and whisk well to combine. Slowly add the the olive oil and continue whisking to emulsify.
• Remove both breasts from the chicken and thinly slice (or shred with your hands). Save the rest of the chicken for another use.
• To a large bowl, add the cabbage, carrots, cilantro and chicken.
• Add a small amount of vinaigrette and toss well. Taste the salad, and add more vinaigrette if desired.
• Garnish with chopped cashews and sesame seeds.
• Serve at room temperature.

GRILLED CABBAGE I

Steps:

• Preheat an outdoor grill for medium-high heat.
• Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap tightly with foil, sealing at the top of the head.
• Place wrapped cabbage core side down directly on the grate. Let cook for 25 to 30 minutes, or until tender. Slice into wedges, and serve.

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.

CABBAGE SALAD

Steps:

• Mix vegetables with ½ cup sugar. Let stand while making dressing.
• Measure dressing into a saucepan and bring to a boil over medium heat. Boil 3 minutes and pour over cabbage while hot.
• Cover bowl and refrigerate 24 hours before serving.
• Garnish with more fresh parsley.

GRILLED CHICKEN SATAY SALAD

Steps:

• Heat oven to 350ºF.
• Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
• Meanwhile, make peanut satay dressing.
• Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
• Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
• Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
• Cut chicken into strips.
• Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
• Divide salad among 6 plates. Sprinkle with tortilla strips.

RED CABBAGE SALAD WITH SPICY GRILLED CHICKEN AND PEPITAS

Steps:

• Toast pepitas in a heavy skillet (preferably cast-iron) over medium-high heat, stirring occasionally, until brown and starting to pop, 2 to 4 minutes; transfer to a plate. Slice kernels off corncobs. Return skillet to medium-high heat. Cook corn, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Stir in onion. Combine spices and 1 teaspoon salt; stir 1 teaspoon into corn. Season chicken evenly on both sides with remaining 2 teaspoons spice mixture.
• Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes; remove from pan, and slice.
• Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.
• Toss spinach and cabbage with corn mixture. Toss in pepitas, lime juice, and oil. Divide among 4 plates. Serve with chicken, tortillas, yogurt, and lime wedges.