Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe
A fresh and vibrant Lemon Parmesan Cabbage Salad topped with tender grilled chicken breasts, featuring a tangy lemon dressing, crunchy cabbage, sweet peas, and aromatic mint. Perfect for a light, healthy meal that balances bright citrus flavors with savory parmesan and herbaceous notes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade and Grilling
- 2 small chicken breasts (150g/5oz each), 2 cm / 4/5″ thick (or 1 large chicken breast, 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 (for brushing grill or skillet)
Salad
- 5 heaped cups shredded green cabbage
- 1/2 red onion, finely sliced
- 1 cup peas (fresh preferred, frozen usable)
- 1 cup fresh mint leaves, lightly packed
- 100 g / 3.5 oz freshly grated parmesan (about 1 heaped cup)
- 2 tbsp fresh lemon juice
- 1/4 cup / 60 ml extra virgin olive oil (good quality)
- Black pepper, to taste
Instructions
- Prepare the Chicken: If the chicken breasts are thicker than 2 cm, pound them lightly or slice horizontally to an even thickness for even cooking.
- Marinate the Chicken: Combine soy sauce, lemon juice, dried oregano, minced garlic, and black pepper in a ziplock bag. Add the chicken and marinate for at least 30 minutes or up to overnight in the refrigerator to enhance flavor.
- Cook the Chicken: Brush your grill with olive oil or heat 2 teaspoons of olive oil in a skillet over medium-high heat. Grill or pan-fry the chicken for about 4 minutes on each side until cooked through. Remove from heat and loosely cover with foil to rest for 5 minutes, then slice thinly.
- Prepare the Peas: Cook the peas by boiling or steaming until tender. Drain and rinse under cold water to cool them quickly and stop the cooking process.
- Assemble the Salad: In a large bowl, combine shredded cabbage, cooled peas, fresh mint leaves, and finely sliced red onion. Add grated parmesan, lemon juice, extra virgin olive oil, and black pepper.
- Toss and Season: Toss the salad well to distribute the dressing and ingredients. Adjust seasoning with salt and additional parmesan if desired.
- Serve: Transfer the salad to serving plates, top with the sliced grilled chicken, and garnish with extra parmesan and black pepper before serving.
Notes
- Marinating the chicken overnight intensifies the flavor but at least 30 minutes is sufficient.
- Fresh peas add sweetness and texture, but frozen peas are a convenient alternative.
- Good quality extra virgin olive oil significantly enhances the dressing.
- Lightly packing the mint leaves preserves their fresh aroma without overpowering the salad.
- Resting the cooked chicken allows the juices to redistribute, keeping it juicy.
Keywords: lemon parmesan cabbage salad, grilled chicken salad, healthy chicken salad, Mediterranean salad, low fat salad recipe, fresh cabbage salad
