Go Back
–+ servings
No ratings yet

Chicken Cabbage Salad with Basil and Kumquats

By Zerrin & Yusuf
A flavor packed chicken salad with herbs and cabbage.
Yields: 2
PRINT PIN
PREP 15 minutes
COOK 15 minutes
TOTAL 30 minutes

INGREDIENTS
  

Cabbage Marinade:

  • 1 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Bertolli Organic Extra Virgin Olive Oil

Chicken Marinade:

  • 2 tablespoons Bertolli Organic Extra Virgin Olive Oil
  • 1 and ½ teaspoons salt
  • ½ teaspoon ground black pepper

Salad:

  • 2 and ½ cups shredded purple cabbage
  • ½ cup chopped basil
  • Handful kumquats thinly sliced
  • 2 boneless skinless chicken breats cubed

INSTRUCTIONS
 

  • 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.

NOTES

Refrigerating the cabbage or chicken is not included in the prep time.

NUTRITION

Calories: 581kcalCarbohydrates: 64gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 72mgSodium: 1521mgPotassium: 2502mgFiber: 18gSugar: 33gVitamin A: 9720IUVitamin C: 489mgCalcium: 401mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine American
Tried this recipe? Leave a comment below!