Last updated on
This zesty Lemon Parmesan Cabbage Salad with Grilled Chicken is a crunchy, tangy, and protein-packed delight perfect for a refreshing meal.
Ready to rock your taste buds with a zesty Lemon Parmesan Cabbage Salad that’ll make your chicken dance the tango? This recipe’s got it all: crisp cabbage, tangy lemon, and grilled chicken showing off its BBQ stripes. Stick around, I’ve got all the juicy, cheesy details for your next culinary adventure!
Lemon Parmesan Cabbage Salad with Grilled Chicken
Meet your new favorite salad that zests up your taste buds with tangy lemons, crunchy cabbage, and savory Parmesan. Plus, it’s paired with succulent grilled chicken to make it a complete meal. Ready to make your tummy heavenly happy?
- Cooking Method: Grilling, Mixing
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cuisine Type: Fusion
Ingredients
- 2 chicken breasts
- 1 medium cabbage, shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced almonds
- 2 lemons, juiced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried oregano
Cooking Instructions
- Preheat your grill to medium-high heat (about 375°F or 190°C).
- Season the chicken breasts with salt, pepper, and oregano.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside to cool slightly.
- In a large bowl, mix the shredded cabbage, grated Parmesan cheese, and sliced almonds.
- In a separate bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
- Pour the lemon dressing over the cabbage mixture and toss to combine.
- Slice the grilled chicken into thin strips.
- Place the sliced chicken on top of the salad.
- Serve immediately, preferably with a side of humor!
Suggestions
- Swap almonds for sunflower seeds if you have a nut allergy or just want to shake things up.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Top with fresh herbs like parsley or basil for extra flavor and aesthetics.
- For a vegetarian option, substitute grilled tofu for the chicken; because who says salads can’t be flexible?
More recipes like this:
