Bob’s Chicken and Cabbage Salad Recipe
Bob’s Chicken and Cabbage Salad is a fresh, crunchy, and protein-packed dish that combines tender chicken with crisp cabbage, all tossed in a tangy dressing. It’s a light yet satisfying salad perfect for a quick lunch or healthy meal prep option, and it's loaded with flavor while being easy on calories.
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Calories: 320kcal
Servings: 8
Equipment
- Sharp Knife
- Large mixing bowl
- Small Bowl
- Tongs
- Grill Pan
- Salad spinner
Ingredients
DRESSING
- 8 garlic cloves finely chopped
- 1 2 ″ piece ginger peeled, finely chopped (about 1 Tbsp.)
- ½ cup vegetable oil
- ¼ cup Dijon mustard
- ¼ cup toasted sesame oil
- ¼ cup unseasoned rice vinegar
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. soy sauce
- Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt PJH: don’t use this much
- Tbsp. plus 1 tsp. sugar
- 1/2 tsp. freshly ground pepper
SALAD AND ASSEMBLY
- 4 skinless boneless chicken breasts (about 2 lb.)
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt plus more (PJH: don’t use this much)
- ¾ cup raw almonds
- ½ small head of purple cabbage about 10 oz., cored, thinly sliced
- 4 baby bok choy thinly sliced crosswise
- 6 scallions thinly sliced
- 2 8- oz. cans water chestnuts drained, quartered
- 1 7- oz. bag mung bean sprouts about 2½ cups
Instructions
- Make the dressing: Whisk together garlic, ginger, vegetable oil, Dijon mustard, toasted sesame oil, rice vinegar, lemon juice, soy sauce, salt, sugar, and pepper in a small bowl until combined. Chill if making ahead.
- Marinate the chicken: Pour ½ cup of the dressing over chicken breasts, sprinkle with salt, and let it sit for at least 30 minutes at room temperature.
- Toast almonds: Preheat oven to 350°F, toast almonds on a baking sheet for 8–10 minutes until golden. Chop and set aside.
- Prepare chicken for baking: Remove chicken from marinade and arrange on a foil-lined baking sheet. Seal in a foil packet.
- Bake the chicken: Bake for 30–40 minutes until the internal temperature reaches 150°F. Let cool, then shred into large pieces.
- Prepare vegetables: Thinly slice purple cabbage, bok choy, and scallions. Drain and quarter water chestnuts, and set aside mung bean sprouts.
- Assemble the salad: In a large bowl, toss shredded chicken, vegetables, and remaining dressing. Adjust seasoning with more salt if needed.
- Serve: Transfer salad to a platter and top with toasted almonds. Enjoy!
Nutrition
Calories: 320kcal | Carbohydrates: 14g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 650mg | Potassium: 550mg | Fiber: 4g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg