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Savoy Cabbage Salad with Salt-and-Pepper Chicken

Savoy Cabbage Salad with Salt-and-Pepper Chicken

Nutrition Facts
  • cal. (kcal) 301
Savoy Cabbage Salad with Salt-and-Pepper Chicken
  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 36


  • 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, grill pan, or foil-covered grill 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 301 cal., 10 g total fat 36 g carb. (8 g fiber), 20 g pro.