Lemon Parmesan Cabbage Salad with Grilled Chicken

A fresh cabbage salad tossed with a zesty parmesan and lemon dressing, complemented with sweet peas, mint leaves, and topped with marinated, grilled chicken. Skip the chicken for a vegetarian version that is still full of flavour. Quick to prepare with minimal cooking time.

Instructions

1. 1

   If chicken breasts are thicker than 2cm, lightly pound or cut horizontally. Combine chicken with marinade ingredients in a ziplock bag; refrigerate 30 minutes to overnight.

2. 2

   Brush grill with oil or heat oil in skillet over medium-high heat. Cook chicken 4 minutes per side. Remove and rest 5 minutes under foil, then slice thinly.

3. 3

   Cook peas in boiling water or steam, drain, and rinse under cold water to cool.

4. 4

   In a bowl, combine cabbage, peas, mint, and red onion. Add parmesan, lemon juice, olive oil, and black pepper. Toss well. Adjust salt or parmesan to taste.

5. 5

   Transfer salad to serving plates, top with sliced chicken. Garnish with additional parmesan and black pepper, then serve immediately.

Recipe Notes

• Soy sauce in marinade – Acts as a brining shortcut to add salt and flavour to chicken.

• Parmesan – Freshly grated parmesan dissolves best in salad; store bought can be used but may not fully dissolve. Adjust quantity to taste.

• Inspired by Karen Martini’s cabbage salad from Mr Wolf, Melbourne.

• Serving size – Makes 2 generous or 3 standard servings. Reduce parmesan and add a pinch of sugar to tone down tartness if desired.