Grilled Chicken and Cabbage Salad

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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This salad is a surprise in the best possible way. It’s light and refreshing yet filling and satisfying at the same time!

40m 6
Easy Gluten Free Meat

Contains: Egg

Directions

Prepare the Dressing

  1. Combine all ingredients in a container or jar; shake well until combined and creamy.

Prepare the Grilled Chicken

  1. Combine chicken and two tablespoons dressing in a ziplock bag. Mix to fully coat chicken in the dressing. Broil on high for about 15 minutes, flipping every five minutes, until the chicken is cooked through. Set aside to cool.

  2. Once cooled, slice the chicken into thin strips.

To Assemble

  1. Arrange salad greens on a large serving platter. Place a bowl of dressing in the center.

  2. Arrange red and white cabbage, carrot, onion, veggie sticks, and chicken strips along the top. Garnish with chopped fresh parsley.

Notes:
Plan ahead: Dressing can be prepared up to a week ahead of time. Chicken can be
prepared one to two days ahead. Salad should be assembled fresh.

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