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
Scale
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.
