CABBAGE CHICKEN SALAD
"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.
CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
- Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.
ASIAN CHICKEN CABBAGE SALAD
Create a robust dinner salad with chicken, coleslaw and a sassy soy dressing in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, coleslaw mix and green onions in large bowl.
- Mix remaining ingredients except chow mein noodles in small bowl. Toss with chicken mixture. Sprinkle with chow mein noodles.
Nutrition Facts : Calories 285, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
GRILLED CHICKEN CABBAGE SALAD
This is one of my go-to summer salads. It's great with almost any grilled meat and fruit you have on hand. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Cool. , Cut chicken into thin strips. In a 4-qt. glass salad bowl, layer the cabbage, red pepper, celery, chicken and nectarines. , In a small bowl, combine the mayonnaise, orange juice, orange zest, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving.
Nutrition Facts : Calories 256 calories, Fat 16g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
SHREDDED CABBAGE AND CHICKEN SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
- In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
- Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 767 milligrams, Sugar 9 grams, TransFat 0 grams
ORIENTAL CHICKEN AND CABBAGE SALAD
Steps:
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
- Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
- Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
- Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)
ASIAN CHICKEN AND CABBAGE SALAD
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
- In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 5 g, Protein 28 g
GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)
Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.
Provided by annie.oakley
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
- Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
- Serve salad topped with chopped peanuts.
Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g
CHICKEN, MUSHROOM, AND CABBAGE SALAD
FLAVOR BOOSTER Boiling the dressing-made with soy sauce, lemon juice, and toasted sesame oil-gives it depth and balance. Because the chicken and vegetables are all either shredded or thinly sliced, they mingle with the cooled dressing and readily soak up its flavors.
Yield serves 4
Number Of Ingredients 14
Steps:
- Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
- In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
- Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion and serve immediately.
- (Per Serving)
- Calories: 267
- Fat: 10.8g (1.7g Saturated Fat)
- Protein: 30.3g
- Carbohydrates: 10.9g
- Fiber: 2.5g
CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE
This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken - and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.
Provided by J. Kenji López-Alt
Categories dinner, lunch, weeknight, poultry, salads and dressings, vegetables, main course
Time 10m
Yield 2 to 4 servings (about 2 quarts)
Number Of Ingredients 10
Steps:
- In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
- Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.
CHINESE CABBAGE SALAD
Asian style, yummy, healthy salad. I like to make it at the beginning of the week and have it for lunch all week. I got this recipe from a friend, Margaret Weldon, as a wedding shower present. Even my husband who doesn't like vegetables, enjoyed this.
Provided by Laura Leigh
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put all dry ingredients in a bowl and mix.
- Pour dressing over and toss.
- Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
- You can also add or take away certain things.
- For example, I don't want the fat of sunflower seeds, so I take them out.
- Also, try toasting the Ramen noodles before you put them in.
- I also use less oil in the dressing.
Nutrition Facts : Calories 1196.5, Fat 98.4, SaturatedFat 13.6, Sodium 640.9, Carbohydrate 66.9, Fiber 11.5, Sugar 23.1, Protein 24
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HEALTHY ASIAN CHICKEN CABBAGE SALAD - EAT THE GAINS
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5/5 (2)Total Time 40 minsCategory Main Course, SaladCalories 312 per serving
- Make the pickled onions. In a large jar add onions, water, apple cider vinegar, and 1 teaspoon salt. Shake well and set aside.
- Toast the cashews. Heat a large nonstick skillet over medium-low heat and let it get hot, about 30 seconds. Add cashews and toast for 3-4 minutes, stirring constantly, until golden brown. Remove and set aside.
- Make the chicken. Mix garlic, ginger, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat the same skillet over medium heat and add avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 25-30 minutes, flipping 2-3 times. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.
- While the chicken cooks, make the dressing. Mix all ingredients in a small bowl. Set aside. You can also cut up the veggies while the chicken cooks to save some prep time.
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