The Pioneer Woman Tasty Kitchen
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Healthy Chicken Cabbage Salad

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Level: Easy

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Description

This is a simpler version of my mom’s Vietnamese cabbage salad. I came up with this recipe when I was short on time but had a craving for mom’s cooking! This version is almost as good as the original. This is also one of those salads that still tastes great the next day.

Ingredients

  • 4 pieces Boneless, Skinless Chicken Breasts
  • 1 head Green Cabbage
  • 4 whole Lemons, Juiced
  • 1 clove Garlic
  • 2 Tablespoons Sugar
  • 2 teaspoons Each Salt And Pepper, Or To Taste
  • 12 leaves Fresh Basil

Preparation

Boil boneless skinless chicken breasts until cooked through. Set aside to cool.

Thinly slice the cabbage and place in a large serving bowl.

Add the juice of 3-4 lemons to the cabbage and mix until all the cabbage is coated. Set aside for a few minutes to allow the lemon juice to slightly wilt the cabbage. (Don’t worry, the cabbage will not be soft or soggy. This is a very crunchy salad!)

Finely chop the garlic and add it to the salad along with the sugar. Mix well.

Add salt and freshly ground pepper to taste. (I usually use a few teaspoons of each, but your preference may be different so just keep adding salt and pepper a little at a time until it is seasoned the way you like it.)

Shred the cooked chicken and add it to the salad; mix well.

Chop the basil and add it to the salad right before serving.

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