Description
Fresh cabbage chicken salad with tender kefir-marinated chicken, crisp vegetables, and a tangy herb dressing.
Ingredients
Scale
- 1/2 small head green cabbage (about 4 cups shredded)
- 1 medium carrot, grated
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped
- 1 boneless, skinless chicken breast (about 8 ounces)
- 1 cup plain kefir
- 3 sprigs fresh cilantro
- 1/2 small onion, sliced into rings
- 1 garlic clove, minced
- 2 teaspoons vegetable oil
- 3 tablespoons apple cider vinegar or red wine vinegar
- Juice of 1/2 lime (about 1 tablespoon)
- 1 garlic clove, minced
- 1 teaspoon chili sauce (optional)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Salt and spices, to taste
Instructions
- Combine kefir, cilantro sprigs, sliced onion, minced garlic, salt, and spices. Add chicken and marinate at least 1 hour.
- Remove chicken, pat dry, and cook by grilling, pan-searing, or baking at 375°F for 20 to 25 minutes until internal temperature reaches 165°F.
- Let chicken rest 5 to 10 minutes, then slice thinly.
- Shred cabbage, grate carrot, slice red onion, and chop herbs.
- Whisk vegetable oil, vinegar, lime juice, garlic, chili sauce, tomato paste, honey, salt, and spices to make dressing.
- Combine cabbage mixture with sliced chicken, pour dressing over, and toss well.
- Let salad rest 15 to 20 minutes before serving.
Notes
- Massage cabbage with a pinch of salt for extra crunch.
- Substitute Greek yogurt for kefir if desired.
- Store leftovers in refrigerator up to 2 days.
- Increase chili sauce for extra heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg