1 tablespoon Bertolli Organic Extra Virgin Olive Oil
2 tablespoons Bertolli Organic Extra Virgin Olive Oil
1 and ½ teaspoons salt
½ teaspoon ground black pepper
2 and ½ cups shredded purple cabbage
½ cup chopped basil
Handful kumquats, thinly sliced
2 boneless skinless chicken breats, cubed
Put shredded cabbage in a bowl. Sprinkle salt over it and add in lemon juice and Bertolli Organic Extra Virgin Olive Oil. Massage it well. Cover and refrigerate at least for 30 minutes. Overnight would be the best.
Put chicken pieces in a bowl and add in Bertolli Organic Extra Virgin Olive Oil, salt and pepper. Massage them a bit. Cover and refrigerate at least for 3 hours. Overnight would be the best.
To assemble the salad, put the marinaded cabbage in a bowl, top with chopped basil and thinly sliced kumquats.
Meanwhile heat a pan and cook chicken pieces until both sides are golden, flipping them over after 3-4 minutes. It’s better to cook them in batches to avoid steaming them.
Place the cooked chicken pieces on the salad and serve.
Refrigerating the cabbage or chicken is not included in the prep time.