Cabbage Salad with Grilled Chicken
Ingredients
For serving
- Toasted bread cubes
Chicken marinade
- 2 large chicken fillets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- 1/2 teaspoon oregano or mint
- 1/2 teaspoon basil
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed chili
Vegetables
- 1/2 head cabbage, thinly sliced
- 1 head lettuce, thinly sliced
- 2 medium carrots, grated
- 2 green onions, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
Salad dressing
- 4 tablespoons olive oil
- 4 tablespoons mayonnaise
- 4 tablespoons balsamic vinegar
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1 pinch black pepper
Preparation
Mix the chicken: In a wide plate, place the chicken. Add the oil, salt, pepper, oregano, basil, paprika, and chili. Stir the chicken to mix well with the spices.
Heat the electric grill. You can grill the chicken in a thick-bottomed pan.
Place the chicken pieces on the grill for 10 to 15 minutes until fully cooked and golden brown. Using tongs, flip the chicken pieces several times during cooking.
Vegetables: In a wide plate, place the cabbage, lettuce, carrot, onion, and peppers.
Using a knife, cut the chicken into thin strips. Spread over the vegetables.
Dressing: In a blender pitcher, place the oil, mayonnaise, vinegar, lemon juice, salt, and pepper. Blend on medium speed for a minute until a homogeneous sauce forms.
Spread a little of the dressing over the vegetables and chicken. Spread the toasted bread cubes over the salad then spread the remaining dressing.
