Spicy Chicken and Cabbage Salad

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Ingredients

2 skinless, boneless chicken breasts (about 1 pound, 5 ounces)
1 red chile, halved, thinly sliced, divided
2 cups cilantro leaves with tender stems, divided
1 tablespoon Diamond Crystal or 1¾ teaspoons Morton kosher salt, divided, plus more
3 tablespoons vegetable oil
⅓ cup peanuts, preferably skin-on
Juice from 1 lime (about 2 tablespoons)
½ medium head of green cabbage, very thinly sliced
2 medium Persian cucumbers, thinly sliced on a bias

Recipe Preparation

Cut onion in half. Coarsely chop one half, then thinly slice the other half; set slices aside. Transfer chopped onion to a medium pot. Add chicken, garlic, half of chiles, 1 cup cilantro, 2½ tsp. salt, and 4 cups water. Slowly bring to a bare simmer over medium heat. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10–12 minutes.
Transfer chicken to a cutting board and let cool; coarsely shred. Reserve ¼ cup poaching liquid and chill until ready to use. (Strain and reserve any remaining poaching liquid for another use.)
Heat oil in small skillet over medium. Cook peanuts, stirring often, until golden, 3–5 minutes. Using a slotted spoon, transfer peanuts to cutting board; coarsely chop. Reserve cooking oil.
Whisk chilled poaching liquid, reserved peanut oil, and lime juice in a large bowl. Add cabbage, season with salt, then massage with your hands for a minute to soften. Add cucumbers, chicken, remaining chiles, remaining 1 cup cilantro, reserved sliced onion, and half of peanuts; season with salt and toss to combine. Top with remaining peanuts before serving.
Do Ahead: Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap chicken and transfer broth to an airtight container; chill.

Reviews Section

One-Pan Chicken and Cabbage (Meal-Prep)

This recipe is amazing for your busy weeknights because it’s all made in 30 minutes and using one-pot only. Perfect, right? If you like recipes like this one, you’ll love this Cabbage and Sausage Stew, Ground Turkey Cabbage Skillet, and this Spicy Chicken with Sauteed Cabbage and Zucchini Bowls.

We love cabbage, especially because it’s such a versatile veggie. You can serve it hot/cooked like this Cabbage Steak recipe or cold/raw like this delicious Cabbage Salad.

Made with simple ingredients, this one pan meal is gluten, dairy, and nut free. It’s low-carb and fits great with the paleo and Whole30 eating plan. Because it’s so easy to store, it makes healthy eating super easy with meal prep. With lots of protein and fresh veggies, this chicken and cabbage dish is filling and delicious.

How to make chicken cabbage salad

Chicken breasts – boneless, skinless
Olive oil
Italian seasoning
Paprika
Garlic powder
Salt and pepper

Cabbage, shredded
Carrot, peeled and shredded
Green onion, thinly sliced
Zucchini, grilled and sliced
Red onion, chopped

Lemon juice, freshly squeezed
Olive oil
Crushed red pepper
Salt and pepper

Slice the zucchini into thick coins. Pat dry the chicken breasts and season both sides with the spices listed.

Next, heat a grill or grill pan and brush with olive oil.

Cook the zucchini until tender and crisp. Grill the chicken on both sides until cooked all the way through, then remove and let rest on a plate or cutting board.

Make the salad

While the chicken is resting, prepare the remaining vegetables and slice the zucchini coins in half. Add all to a large bowl and mix to combine.

In a small bowl or jar, whisk together the dressing ingredients. Then, pour over the salad and toss to coat.

For more flavor, add chopped avocado before serving. Enjoy!

Frequently asked questions

You can prepare and store the chicken, salad, and dressing separately up to a day ahead of time. Keep in the refrigerator, then combine just before serving.

What size cabbage should I use for this salad recipe?

One medium-sized cabbage will make about 4 cups of shreds. Or, save time by using a bag of pre-shredded cabbage – one 10-ounce bag should equal about 4 cups.

Can I substitute something else for the chicken?

Sure! This cabbage salad recipe tastes just as good with steak, sausage, or shrimp. If you’ll be using a different protein, you may want to replace the lemon juice in the dressing with red wine vinegar instead.

Chicken and Napa Cabbage Salad

Spring break ended on Sunday of last week. This means daily life functions must be tended to again: work, school, dinner on the table by 5:30 pm, nightly baths, and early bedtimes. I’m the kind of person who loves routine and consistency (it’s the former first grade teacher in me), but a little break every once in a while is such a treat.

The end of spring break also means that summer is quickly approaching, along with the intense heat that makes Florida an unbearable state to live in for a good four months out of the year.

For some folks, the fast approaching summer heat means switching from cold weather foods, like soups and casseroles, to warmer weather foods, like salads. Personally, I crave hot soup and warm shepherd’s pie even in the 100 degree summer heat waves, but I also love the convenience and refreshing taste of a summer salad.

Today’s recipe, Chicken and Napa Cabbage Salad, is the perfect recipe to help prepare us for the upcoming summer heat wave. This salad is super easy to make, packed full of fresh veggies, a kid-friendly meal (we’ll talk more about that in a minute), and it can be prepped in advance.

Basically, this is THE summer salad you’ve been waiting for. Yes, I may be slightly biased, but consider this: I’ve been enjoying this salad every week for the past month, along with those crispy rice treats from last week. #balance

Before enjoying yet another bowl of this summer-inspired salad, let’s chat about a few of the recipe characteristics above.

First, this salad is a kid-friendly meal. I personally hold the belief that just about every real food recipe is kid-friendly, although not every recipe is kid-friendly in its current state.

Maybe you have a child, like my youngest, who will eat anything and everything. If that’s the case, this salad is perfect the way it is: a fully assembled salad. If you have a child that is a bit more opinionated about food, like my eldest, then this salad may not pass the thumbs-up taste test. Friend, I have a solution!

To make this salad kid-friendly, I suggest chopping up a few extra pieces of celery, cabbage, chicken, carrots, and even the cilantro (or just setting aside extra ingredients from the amounts called for in the recipe). I use a small muffin pan to display this assortment along with the dressing for my son (and my daughter thinks this is pretty cool, too). I also include a small helping of the finished salad. The idea is that my son may not enjoy the salad as-is (he is always encouraged to take one bite), but he will dabble with the ingredients. Sometimes he will eat the chicken and celery, other times we will go for the carrots and chicken.

I know, the deconstructed idea may sound crazy, but I’ve found this is a very grace-filled approach to introducing a skeptical little foodie to new tastes and meals. And this strategy means I’m not making Piper a separate meal since he can still enjoy this salad, just in a more deconstructed state. Win-win!

Second, this salad can be prepped in advance for an easy grab-n-go lunch or quick dinner. The only ingredient in this entire salad that needs to be cooked is the chicken, so I recommend cooking a whole chicken either in the crock-pot or the oven, or roasting a few crispy thighs, shredding the chicken and using some of the meat for this salad. Once you’ve shredded the chicken, the only steps that remain are chopping veggies and whisking together a simple lime and soy dressing. That’s it!

My favorite strategy for prepping this salad in advance is to toss the salad ingredients in a large Tupperware container, and store the dressing in a small container until we’re ready to eat it. The salad can be dished up and dressed as needed for a few days worth of lunches or a quick and easy weeknight meal.

Another option for prepping this salad in advance is to simply cook and shred the chicken in advance, and then prepare the rest of the salad when you’re ready to eat it.

Whichever approach you take, this salad is an ideal way to enjoy a real food meal without spending hours in the kitchen during the hot summer days.

Finally, one more note. If you’re going to serve this salad as a main meal, I recommend pairing it with fruit, corn on the cob, or a warm loaf of bread (and there’s the winter foodie in me).

Spicy Sesame Chicken Salad

The star of this dish is the irresistibly spicy-sweet dressing (made with soy sauce, honey, sambal, and more) that brings together crisp vegetables and bites of chicken—first cooked in a touch of sesame oil for rich, nutty flavor. We’re topping it off with a garnish of fresh mint for a bright, herbaceous finish.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems discard the stems. Cut out and discard the core of the cabbage thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers remove the cores, then thinly slice lengthwise. Combine in a large bowl.

Pat the chicken dry with paper towels season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and half the soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

While the chicken cooks, in a bowl, combine the honey (kneading the packet before opening), vinegar, remaining sesame oil, remaining soy sauce, and as much of the sambal oelek as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Taste, then season with salt and pepper if desired.

Add the dressing to the bowl of prepared cabbage mixture toss to coat. Taste, the season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Garnish with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken and Cabbage Salad!

Ingredients

2 cups cooked and shredded chicken breasts*
2 1/2 cups shredded green cabbage
3 scallions, sliced
2 medium carrots, grated
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon rice wine vinegar
3 tablespoons roughly chopped salted peanuts
1/4 cup roughly chopped mint leaves

Instructions

Toss the chicken, cabbage, scallions, and carrots together in a large bowl.
In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved.
Pour the dressing over the top of the salad and toss well to coat.
Fold in the peanuts and mint. Serve at room temperature or slightly chilled.

Notes

* I like to poach mine in chicken broth in the slow cooker! Just place a chicken breast in the crock of your slow cooker and add enough chicken broth to cover the meat. Cook on high for 3-4 hours, or until cooked through.

Nutrition Information

Nutrition information has been auto-calculated for your convenience.

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Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. I can't wait to see your version!

You'll Also Love:

Cooking spray
24 wonton wrappers
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon neutral-flavored oil, such as avocado or grapeseed
2 teaspoons light brown sugar
1 small clove garlic, grated
¼ teaspoon crushed red pepper
8 ounces chopped cooked chicken
¼ cup chopped red cabbage
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro

Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray. Cut corners off wonton wrappers press 1 into each cup. Lightly coat with cooking spray. Bake until golden, 11 to 14 minutes. Transfer to a wire rack and cool completely.

Meanwhile, whisk lime juice, fish sauce, oil, brown sugar, garlic and crushed red pepper in a medium bowl. Add chicken, cabbage, bell pepper, mint and cilantro toss to combine.

Divide the chicken mixture among the cooled wonton cups (about 1 generous tablespoon each). Serve immediately.

Cajun-Spiced Chicken

The centerpiece of this recipe is seared chicken, glazed with a flavorful blend of olive oil and zesty spices like smoked paprika, garlic powder, and a bit of cayenne. To balance the heat of the chicken, we’re preparing a potato salad with the “holy trinity,” a classic combination of bell pepper, onion, and celery that forms the base of many Cajun dishes. Here,
the aromatic vegetables lend plenty of flavor and a bit of crunch to contrast with the creamy potatoes.

Title

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the cabbage core thinly slice the leaves. Peel the carrot grate on the large side of a box grater. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper small dice. Small dice the celery.

Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and pepper season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the celery season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat season with salt and pepper to taste. Transfer to the pot of cooked potatoes. Wipe out the pan.

In a bowl, combine the spice blend and 1 tablespoon of olive oil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 4 to 5 minutes, or until lightly browned. Add as much of the spice blend-oil mixture as you'd like, depending on how spicy you'd like the dish to be. Cook, constantly spooning the oil over the chicken, 30 seconds to 1 minute, or until the chicken is coated and cooked through. Turn off the heat.

To the pot of cooked potatoes and vegetables, add the mayonnaise and remaining vinegar stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the cooked chicken, slaw, and potato salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Recipe Summary

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet cook and stir until sauce begins to caramelize, about 1 minute.

Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Steps to Make It

The Spruce / Maxwell Cozzi

Combine the cabbage, carrot, onion, and scallions in a large bowl.

The Spruce / Maxwell Cozzi

Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.

The Spruce / Maxwell Cozzi

Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

The Spruce / Maxwell Cozzi

Health Benefits of Cabbage

There are slightly different benefits with the different varieties of cabbage but always try to avoid overcooking cabbage so that you preserve the nutrients in the vegetable.

Cabbage offers abundant vitamin C. In fact, you might be surprised to learn that cabbage is richer in vitamin C than oranges and other fruits. Vitamin C, an antioxidant, helps to reduce the wear and tear in the body. Cabbage also contains fiber, potassium, and other nutrients.

Of any vegetable, cabbage has the lowest calories and fat. One cup of chopped, raw cabbage contains only 21 calories and none of those calories are from fat.

Cabbage is rich in a variety of vitamins and minerals, especially vitamins C and K. In fact, one cup of boiled cabbage provides 91.7% percent of your daily vitamin K needs and 50.3% of your daily vitamin C requirements. Cabbage also is a very good source of manganese, vitamin B6, and folate, and a good source of vitamins B1 and B2, calcium, potassium, vitamin A, and magnesium. Cabbage contains trace amounts of iron, zinc, and manganese.