Chicken Mushroom And Cabbage Salad Recipes

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CHICKEN, MUSHROOM, AND CABBAGE SALAD WITH SOY-LEMON DRESSING



Chicken, Mushroom, and Cabbage Salad with Soy-Lemon Dressing image

This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white button or cremini mushrooms, trimmed and thinly sliced
1 1/2 cups cooked shredded chicken
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, thinly sliced
1 carrot, thinly sliced with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, sliced into thin strips

Steps:

  • 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, about 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion.

Nutrition Facts : Calories 267 g, Fat 11 g, Fiber 10 g, Protein 72 g

SHREDDED CABBAGE AND CHICKEN SALAD



Shredded Cabbage And Chicken Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons vegetable oil
1 medium-size onion, thinly sliced
Freshly ground black pepper to taste
2 cups cooked and shredded chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup fresh mint
1/2 cup fresh coriander

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

CHICKEN, MUSHROOM, AND CABBAGE SALAD



Chicken, Mushroom, and Cabbage Salad image

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

1 boneless, skinless chicken breast (6 to 8 ounces)
Coarse salt
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil, such as safflower
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white or cremini mushrooms, trimmed and thinly sliced
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, trimmed and thinly sliced
1 carrot, shaved into ribbons with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, trimmed and sliced into thin strips, for serving

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



Chicken and Cabbage Salad With Miso-Sesame Vinaigrette image

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

8 ounces cooked, shredded chicken (about 2 cups)
1/2 cup Miso-Sesame Vinaigrette, plus more as needed
2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
8 small radishes, thinly sliced
1 (2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
Handful fresh mint leaves, very roughly chopped
Handful fresh cilantro leaves, very roughly chopped
1 small red onion or a few scallions, thinly sliced
Kosher salt and freshly ground pepper

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.

CABBAGE CHICKEN SALAD



Cabbage Chicken Salad image

"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

1 package (3 ounces) chicken ramen noodles
2 cups shredded cabbage
1 cup cubed cooked chicken
1/4 cup sliced green onions
3 tablespoons sesame seeds, toasted
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons water
4 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

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.

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD



Asian Noodle, Mushroom, and Cabbage Salad image

Categories     Bread     Salad     Mushroom     Pasta     Side     Stir-Fry     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

Steps:

  • Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
  • Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
  • Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD



Asian Noodle, Mushroom, and Cabbage Salad image

This is a great recipe based on one from Bon Appétit Magazine (July 2002). If you prefer, you can top this salad with chopped, grilled chicken, tofu, or fish rather than the eggs. If you like some heat in your food, add a little chili sauce or oil or red pepper flakes. This dish can be served warm, at room temperature, or chilled and is great the next day too!

Provided by blucoat

Categories     One Dish Meal

Time 22m

Yield 8 serving(s)

Number Of Ingredients 14

12 -16 large shiitake mushrooms (dried or fresh) or 12 -16 large cremini mushrooms (dried or fresh)
1 tablespoon peanut oil
3 cups thinly sliced napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions, 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 (12 ounce) package dried Chinese egg noodles or 12 ounces soba noodles
1/4 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs, 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

Steps:

  • (If using dry mushrooms: Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms.) Cut off stems and discard; thinly slice caps.
  • Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add ginger, garlic, and mushrooms. Stir-fry for about 2 minutes. Add cabbage and 2-inch green onion pieces; toss until onion tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.).
  • Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

Nutrition Facts : Calories 359.2, Fat 13.3, SaturatedFat 2.6, Cholesterol 117.8, Sodium 423.4, Carbohydrate 48.2, Fiber 3.9, Sugar 4.4, Protein 12.9

CABBAGE SALAD WITH MUSHROOMS



Cabbage Salad With Mushrooms image

An oriental-style cabbage salad, based on a recipe by Karen Martini. Goes well with almost any oriental main dish. Does not keep well, so try to serve immediately after preparation.

Provided by Is This Really Nece

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 green chili pepper
10 brown button mushrooms
1/2 small cabbage
3 cm fresh ginger
8 cm white radishes (daikon or rettich)
1 garlic clove
1/2 lime
100 ml olive oil
50 ml light soy sauce
salt
1/2 bunch Thai basil
2 sprigs dill
5 sprigs mint

Steps:

  • Slice the chilli and mushrooms finely. Shred the cabbage finely. Cut the ginger and radish in fine slivers. Chop the garlic finely. Juice the lime.
  • Combine oil, soy sauce, chili, and mushrooms; stir. Allow to rest for 10 minutes.
  • Combine all ingredients (for the herbs only the leaves; discard the stems) in a big bowl and toss.

Nutrition Facts : Calories 159.7, Fat 14.6, SaturatedFat 2, Sodium 583, Carbohydrate 6.3, Fiber 2, Sugar 3.3, Protein 3.1

DAIRY-FREE CREAMY CHICKEN THIGHS AND MUSHROOMS



Dairy-Free Creamy Chicken Thighs and Mushrooms image

Dairy-free and sugar-free, this recipe has a tasty and creamy mushroom sauce that goes well with the chicken. Serve with rice or potatoes and a salad, and dinner is done!

Provided by Bibi

Categories     Chicken Thighs

Time 45m

Yield 6

Number Of Ingredients 10

4 slices sugar-free bacon
2 pounds skinless, boneless chicken thighs
salt and freshly ground black pepper to taste
1 teaspoon Italian seasoning blend
1 (8 ounce) package fresh mushrooms, cleaned and sliced
1 tablespoon minced garlic
1 cup unsweetened plain almond milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon snipped fresh parsley

Steps:

  • Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste.
  • Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm.
  • Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute.
  • Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce.
  • Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes.
  • Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly.
  • Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 4 g, Cholesterol 139.8 mg, Fat 32.1 g, Fiber 0.6 g, Protein 29.7 g, SaturatedFat 9.4 g, Sodium 299.4 mg

GRILLED CHICKEN CABBAGE SALAD



Grilled Chicken Cabbage Salad image

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

2 pounds boneless skinless chicken breasts
4 cups finely chopped cabbage
1 medium sweet red pepper, chopped
2 celery ribs, chopped
4 medium nectarines, sliced
DRESSING:
3/4 cup mayonnaise
1/3 cup orange juice
2 teaspoons grated orange zest
1 garlic clove, minced
1/2 teaspoon salt
3/4 cup slivered almonds, toasted

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.

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2022-04-08 Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally. Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes.
From primaverakitchen.com


CABBAGE SALAD MUSHROOMS - RECIPES | COOKS.COM
beef, chicken, ham, pork, turkey Diet & Health vitamins, minerals Nutrition Facts TalkFood! cooks forum; POPULAR . RATED RECIPES: 164 CAESAR SALAD DRESSING. 52 SKYLINE CHILI (ORIGINAL RECIPE) 21 BEST COLD DAY BUTTERNUT SQUASH SOUP. 10 SQUASH CASSEROLE. 5 ITALIAN SAUSAGE AND SHRIMP W/ LINGUINE. More popular recipes...
From cooks.com


10 BEST CHICKEN CABBAGE MUSHROOMS RECIPES | YUMMLY
The Best Chicken Cabbage Mushrooms Recipes on Yummly | Stoutly Chicken Stew, Puff Pastry Tart With Chicken Filling, Roasted Chicken With Cabbage
From yummly.com


ROASTED CHICKEN, SPINACH, CABBAGE, TOMATO, CUCUMBER, …
2015-11-05 Mix vegetables, chicken, and quinoa in a large bowl. In a separate bowl, combine balsamic vinegar and olive oil and whisk to emulsify. Pour balsamic vinaigrette over salad. Sprinkle salad with Himalayan salt to taste. Toss vegetables, chicken, quinoa, dressing, and salt. Serve and enjoy!
From thedailymeal.com


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