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Savoy Cabbage Salad with Salt-and-Pepper Chicken

Makes: 4  servings Start to Finish 30 mins


  • 4 cups  thinly sliced savoy cabbage
  • 4 cups  thinly sliced celery
  • 2 cups  thinly sliced red bell pepper
  • 2 cups  thinly sliced scallions
  • 1/2 cup  chopped fresh cilantro
  • 1/4 cup  rice-wine vinegar
  • 2 tablespoons  honey
  • 2 tablespoons  molasses
  • 1 tablespoon  peanut oil
  • 1/2 teaspoon  red chile sauce
  • 1/2 teaspoon  kosher salt, divided
  • 1/2 teaspoon  freshly ground black pepper, divided
  • 1/4 cup  coarsely chopped peanuts
  • 2 garlic cloves, minced
  • 1 boneless, skinless chicken breast
  • 1-inch piece of ginger, peeled and minced


1. In a large bowl, toss together first five ingredients.

2. In a blender, combine next seven ingredients until smooth; season with half of the salt and pepper. Season chicken with remaining salt and pepper.

3. In a skillet or grill pan over medium-high heat, cook chicken, turning once, 10 minutes, or until cooked through. Remove and let cool slightly.

4. Shred chicken into a small bowl. Add 2 tablespoons dressing and toss well to coat.

5. Toss remaining dressing with salad; evenly divide among four plates, top with chicken, and sprinkle with peanuts.

From FitnessMagazine.com