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If you’re searching for a fresh, vibrant, and satisfying meal that bursts with flavor and texture, look no further than this Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe. It’s an irresistible combination of crunchy cabbage, zingy lemon, nutty parmesan, and perfectly grilled chicken that comes together in a harmony you’ll want to make again and again. This recipe is a beautiful way to enjoy a healthy, colorful meal without sacrificing any of the taste, and it’s just right for a quick lunch or an impressive dinner with friends.
Ingredients You’ll Need
Getting this Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe right is all about choosing simple, fresh ingredients that pack a punch. Each component plays a vital role in balancing flavors and keeping the dish fresh and lively.
- Chicken breasts: Tender and juicy, they’re the protein star of the salad.
- Soy sauce: Brings a deep umami flavor that enhances the grilled chicken perfectly.
- Lemon juice: Adds a fresh brightness that lifts every bite.
- Dried oregano: Gives a subtle herbal note that complements the lemon and garlic.
- Garlic clove: Minced finely for a gentle kick without overpowering.
- Black pepper: Freshly ground for just the right amount of spice and warmth.
- Olive oil: Both for cooking and dressing, and a good quality extra virgin olive oil makes a difference.
- Green cabbage: Shredded for a crunchy, fresh base that’s full of texture.
- Red onion: Thinly sliced to add a sharp, sweet contrast.
- Peas: Fresh or frozen, they introduce a subtle sweetness and pop of color.
- Fresh mint leaves: Lightly packed for an aromatic freshness that brightens the salad.
- Parmesan cheese: Freshly grated, bringing a rich, salty depth that ties everything together.
How to Make Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe
Step 1: Prepare the Chicken
Start by ensuring the chicken breasts are evenly thick, about 2cm or just under an inch. If they’re thicker, gently pound them or slice horizontally to create uniform pieces. This step guarantees your chicken cooks evenly and stays juicy.
Step 2: Marinate for Maximum Flavor
Combine the chicken breasts with soy sauce, lemon juice, dried oregano, minced garlic, and a good crack of black pepper in a ziplock bag. Seal it up and let the chicken soak in all those flavors for at least 30 minutes, or better yet, overnight. This marinade is the secret to tender, flavorful grilled chicken every time.
Step 3: Grill or Pan-Cook the Chicken
Brush your grill grates with olive oil or heat 2 teaspoons of olive oil in a skillet over medium-high heat. Cook the chicken for about 4 minutes per side until it’s beautifully charred and cooked through. Once done, transfer it to a plate, cover loosely with foil, and let it rest for 5 minutes—this step locks in all the juicy goodness.
Step 4: Prepare the Peas
While the chicken rests, bring a pot of water to a boil and cook your peas for 2-3 minutes until tender but still vibrant green. Drain and rinse under cold water to stop the cooking process and keep them crisp.
Step 5: Build the Salad Base
In a large bowl, combine the shredded green cabbage, cooled peas, fresh mint leaves, and thinly sliced red onion. This colorful mix creates a refreshing and crunchy foundation that’s perfect for the rich parmesan and zesty lemon dressing.
Step 6: Dress and Toss
Add freshly grated parmesan, 2 tablespoons of fresh lemon juice, 1/4 cup of high-quality extra virgin olive oil, and a generous pinch of black pepper to the salad. Toss everything together thoroughly to ensure every shred of cabbage is coated with the bright, creamy dressing. Taste and adjust seasoning with salt or more parmesan as you like.
Step 7: Serve with Chicken
Spoon the salad onto individual plates or a large serving dish. Slice the rested grilled chicken thinly and arrange it on top. Finish with a sprinkle of extra parmesan and another crack of black pepper for a gorgeous, appetizing finish.
How to Serve Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe
Garnishes
To elevate the salad’s presentation and flavor, sprinkle some toasted pine nuts, fresh basil leaves, or even a bit of chili flakes if you like a touch of heat. A few lemon wedges on the side invite everyone to add an extra squeeze of brightness.
Side Dishes
This salad shines on its own but pairs wonderfully with crusty bread, warm garlic focaccia, or a light quinoa pilaf. For a heartier meal, roasted baby potatoes or grilled asparagus are fantastic complements that keep the meal balanced yet satisfying.
Creative Ways to Present
For a casual dinner party, serve the salad in large wooden bowls next to the sliced chicken on a separate platter, letting guests build their plates. Another fun idea is to serve the salad and chicken wrapped in large lettuce leaves as fresh, handheld wraps—great for picnics or lunch on the go.
Make Ahead and Storage
Storing Leftovers
This Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe stores beautifully in the fridge for up to 2 days. To keep the salad crisp and fresh, store the dressing separately and toss just before serving. Keep the chicken sliced and covered to maintain its juiciness.
Freezing
While the chicken freezes well if stored properly in airtight containers, it’s best to avoid freezing the salad itself. Fresh cabbage and mint lose their texture and flavor after thawing, so refrigerate the salad and freeze only the cooked chicken if you need to save some for later.
Reheating
Reheat the grilled chicken gently in a skillet over low to medium heat or in the microwave for 30-second bursts to avoid drying it out. The salad is best served cold or at room temperature, so freshen it up with an extra splash of lemon juice if needed after reheating the chicken.
FAQs
Can I use other proteins instead of chicken?
Absolutely! This salad is versatile and pairs wonderfully with grilled shrimp, sliced steak, or even tofu for a vegetarian twist. Adjust cooking times accordingly to ensure your chosen protein stays tender and juicy.
Is it okay to use frozen peas?
Yes, frozen peas work perfectly. Just cook them as you would fresh peas and rinse under cold water to keep them crisp. Frozen peas are often picked and frozen at peak freshness, making them a convenient and tasty choice.
Can I make this salad ahead for a party?
You can prepare most of the elements in advance—grill the chicken, chop the vegetables, and make the dressing—but for best texture and flavor, toss the salad together just before serving to keep everything fresh and crunchy.
What type of Parmesan works best?
Freshly grated Parmesan Reggiano or a similar aged hard cheese gives the best flavor and melt-in-your-mouth texture. Avoid pre-grated varieties if possible, as they won’t deliver the same richness or melt well into the dressing.
How can I make the salad more filling?
Additions like avocado slices, toasted nuts, or even cooked quinoa can bulk up the salad and make it more satiating while keeping the fresh and zesty profile intact. These extras also provide varied texture and nutritional boosts.
Final Thoughts
If you’re craving something that’s both fresh and full of flavor, you really can’t go wrong with this Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe. It’s one of those dishes that feels light yet satisfying, quick enough for busy days but impressive enough for guests. I hope you love making it as much as I do and find it becoming a staple in your recipe rotation!
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Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Description
A fresh and flavorful Lemon Parmesan Cabbage Salad paired with tender grilled chicken breasts, seasoned with lemon and oregano, and complemented by peas, mint, and a zesty dressing. This light but satisfying dish is perfect for a quick lunch or dinner and combines the crunch of cabbage with creamy parmesan and bright citrus notes.
Ingredients
Grilled Chicken
- 2 small chicken breasts (150g/5oz each), about 2 cm / 4/5″ thick (or 1 large, cut in half horizontally)
- 1/4 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- Black pepper, to taste
- 2 tsp olive oil
Salad
- 5 heaped cups shredded green cabbage
- 1/2 red onion, finely sliced
- 1 cup peas (fresh preferred, frozen acceptable)
- 1 cup fresh mint leaves, lightly packed
- 100 g / 3.5 oz freshly grated parmesan (about 1 heaped cup)
Dressing
- 2 tbsp fresh lemon juice
- 1/4 cup / 60 ml extra virgin olive oil (good quality recommended)
- Black pepper, to taste
Instructions
- Prepare the Chicken: If the chicken breasts are thicker than 2 cm / 4/5″, lightly pound them or cut horizontally to even thickness for faster and more even cooking.
- Marinate: Combine chicken breasts, soy sauce, 2 tbsp lemon juice, minced garlic, dried oregano, and black pepper in a ziplock bag. Seal and marinate in the fridge for at least 30 minutes or up to overnight for maximum flavor.
- Cook Chicken: Preheat a grill or heat 2 tsp olive oil in a skillet over medium-high heat. Brush the grill or skillet with oil, then cook chicken breasts for about 4 minutes per side until cooked through and slightly charred. Remove chicken onto a plate, cover loosely with foil, and let rest for 5 minutes before slicing thinly.
- Prepare Peas: Boil or steam peas until tender, then drain and rinse under cold water to stop cooking and cool.
- Assemble Salad: In a large bowl, combine shredded cabbage, cooled peas, finely sliced red onion, fresh mint leaves, and grated parmesan cheese.
- Dress Salad: Add fresh lemon juice, extra virgin olive oil, and black pepper to the salad. Toss everything thoroughly to combine. Adjust seasoning with salt and additional parmesan if desired.
- Serve: Plate the salad and top with the sliced grilled chicken. Garnish with extra parmesan and black pepper before serving.
Notes
- Marinating the chicken overnight enhances the depth of flavor but at least 30 minutes is sufficient for a quick meal.
- Fresh peas are ideal for sweetness, but frozen peas work well as a convenient alternative.
- Use good quality extra virgin olive oil for the dressing to maximize taste.
- You can substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
- If fresh parmesan is unavailable, a good quality pre-grated parmesan can be used, though freshly grated provides better texture and flavor.
- Feel free to add a pinch of salt to the dressing if desired, but soy sauce usually adds enough saltiness.
