Citrus Grilled Chicken and Cabbage Salad
Author: 
Recipe type: salad
Serves: 6 servings
 
Ingredients
Dressing/Marinade
  • juice of one grapefruit
  • juice of one lemon
  • juice of one lime
  • ⅓ cup olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon chili powder
  • 1 Tablespoon dijon or spicy brown mustard
  • 2 Tablespoons honey
Salad:
  • 6-8 baby chicken cutlets
  • 8 ounces shredded purple cabbage
  • 16 ounces shredded green cabbage
  • 2 baby persian cucumbers, sliced
  • 1 avocado, sliced
  • 1 shallot, sliced
  • ½ cup toasted sliced almonds
  • ½ cup crispy rice noodles or other crunchy item
Instructions
Prepare Dressing/Marinade:
  1. Whisk all ingredients together until combined. Pour half into a bag to use as marinade, and reserve the rest for dressing.
Prepare Chicken:
  1. Add chicken cutlets to bag with marinade. Place in fridge to marinate for 1-2 hours.
  2. After marinating, discard marinade. Grill chicken over high heat on a hot grill pan for a few minutes per side, until cooked through. Set aside to cool partially, then slice.
Assemble Salad:
  1. Toss green cabbage, red cabbage and desired amount of dressing*(see note) in a large bowl. Let it sit for about 10 minutes until cabbage is softened.
  2. Just before serving, arrange chicken, cucumbers, shallots, almonds and crispy noodles over the salad, then toss.
Note:
  1. Depending on how well dressing you like your salads, you may not need all of the dressing. You can reserve any extra in the fridge for up to a week.
Recipe by Overtime Cook at https://overtimecook.com/2018/12/25/citrus-grilled-chicken-and-cabbage-salad/