Savoy Cabbage Salad with Salt-and-Pepper Chicken
Nutrition Facts
- cal. (kcal) 301

- Makes: 4 servings
- Start to Finish: 30 mins
- Carb Grams Per Serving: 36
Ingredients
-
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
Directions
- In a large bowl, toss together first five ingredients.
- In a blender, combine next seven ingredients until smooth; season with half of the salt and pepper. Season chicken with remaining salt and pepper.
- 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.
- Shred chicken into a small bowl. Add 2 tablespoons dressing and toss well to coat.
- Toss remaining dressing with salad; evenly divide among four plates, top with chicken, and sprinkle with peanuts.
Nutrition Information
Servings Per Recipe: 4PER SERVING: 301 cal., 10 g total fat 36 g carb. (8 g fiber), 20 g pro.
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