Grilled Chicken Cabbage Salad
This grilled chicken cabbage salad combines smoky, juicy chicken with vibrant veggies for a fresh and healthy meal. Packed with protein and fiber, it's perfect for meal prep or a quick dinner.
Ingredients
- 2 free-range organic boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 cups cabbage (purple, green, or a shredded mix)
- 1/2 carrot, peeled and shredded
- 2 green onions, root end removed and sliced thin
- 1 zucchini, grilled and sliced
- 1/2 cup red onions, chopped
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of crushed red pepper
- Salt and fresh ground black pepper (to taste)
Instructions
- In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and black pepper. Rub this spice mix evenly over both sides of the chicken breasts.
- Heat a greased grill pan over medium heat. Grill the chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing thinly.
- While the chicken cools, grill the zucchini slices until tender-crisp, about 2-3 minutes per side.
- In a large mixing bowl, toss together cabbage, shredded carrot, sliced green onions, grilled zucchini, and chopped red onions.
- In a mason jar, combine freshly squeezed lemon juice, olive oil, a pinch of crushed red pepper, salt, and pepper. Shake well to emulsify the dressing.
- Pour the dressing over the salad and toss thoroughly to coat every ingredient.
- Top the salad with sliced chicken and serve immediately. Enjoy!