Grilled Cabbage Salad with Sesame Chicken
A flavorful grilled cabbage salad with chicken, fresh herbs, and crushed peanuts. Wonderful textures, and a different way to eat cabbage!
Yield: 5 servings
Ingredients
- 1 large or 2 small boneless skinless chicken breast
- 1 1/2 tablespoons tamari
- 3 tablespoons olive oil, divided
- 1/2 of a medium sized red cabbage, cut in half vertically into two wedges
- 1/2 of a medium sized green cabbage, cut in half vertically into two wedges
- 1/2 teaspoon kosher salt
- 3 green onions, sliced on the diagonal
- 1/3 cup mint leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/3 cup finely crushed roasted peanuts
- 2 tablespoons sesame seeds
Salad Dressing
- 2 1/2 tablespoons fresh lime juice
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons tamari
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil
Equipment
Instructions
- Mix tamari with one tablespoon olive oil and pour over chicken breast, in a glass pan, turning chicken to coat. Let marinate for at least 30 minutes (up to 4 hours), while grill is preheating.
- Preheat grill to medium-high heat, until it reaches about 400 degrees internally.
- Brush cabbages with olive oil and salt, then grill on all sides, about 3 minutes each side. Set aside on side of grill where no flame has been ignited (this is indirect heat cooking.)
- Add chicken to hot side of grill, and let sear, cooking on one side for 4 minutes. Then flip chicken breast, and cook for another 8-10 minutes, depending on thickness of chicken, until internal temperature reaches 160 degrees F.
- Remove cabbage and chicken from grill, and let rest for 10 minutes to cool a bit. Cut out core from each cabbage wedge, and thinly slice cabbage leaves.
- Using a very sharp knife, thinly slice chicken. Combine all salad ingredients in a large bowl.
- In a jar, whisk together all dressing ingredients, until smooth and combined.
- Pour over bowl with salad ingredients, and toss to combine. Plate, and finish with juice of a half lime, extra peanuts, red pepper flakes, and sesame seeds.
Notes
Leftovers will last 3 days in refrigerator.