Grilled Chicken with Cabbage Salad

Helga Glaesel de BlandingFebruary 1, 2025

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Grilled chicken and crisp cabbage salad come together in this flavor-packed dish that’s both light and satisfying. Juicy, perfectly seasoned chicken pairs beautifully with a refreshing mix of cabbage, carrots, red onion, and plenty of fresh herbs. But what really ties everything together is the zesty dressing that has a balance from the citrus of lime, a touch of sweetness, and the umami depth of fish sauce.

If you’ve never cooked with fish sauce before, don’t let the name scare you off! This ingredient is a staple in Southeast Asian cuisine, known for its ability to enhance flavors without overpowering them. When mixed into a dressing, it doesn’t taste fishy at all; instead, it adds a rich, savory complexity that makes every bite more delicious.

Topped with crunchy toasted peanuts, this salad is a refreshing contrast to the grilled chicken, making it perfect for warm-weather meals or anytime you are craving something bright and fresh. Whether you’re a longtime fan of fish sauce or trying it for the first time, this dish will show you just how delicious it can be when paired with fresh ingredients. We’d love to know if you try this recipe!

Helga

Grilled Chicken with Cabbage Salad

Makes 6 servings

Ingredients, for the salad
4 cups shredded cabbage
1 small red onion, thinly sliced vertically
1 medium carrot, shredded
½ cup fresh chopped cilantro, or more to taste
½ cup fresh chopped mint, or more to taste

Ingredients, for the dressing:
2 tbs sugar
6 tbs fresh lime juice
1 tbs apple cider vinegar
2 tbs fish sauce
½ tsp salt
½ tsp pepper
pepper flakes, to taste

Ingredients, for the chicken:
4 chicken breasts, halved lengthwise and pounded
olive oil
½ tsp salt
lemon pepper mix (or seasoning of choice)
peanuts, toasted and lightly crushed for garnish

Directions:

Mix all the salad ingredients in a large bowl, toss to combine well.
In a small bowl, mix the dressing ingredients and taste to adjust ingredients to your liking.
Mix the salad with the dressing, toss well to coat and let it stand for at least 10 minutes.
Coat the chicken pieces lightly with olive oil on both sides, season with salt and lemon pepper mix or seasoning of choice on both sides.
Preheat the grill pan. Grill chicken on medium-high heat for aprox 4 minutes per side (depending on the width of the chicken)
To serve, place the grilled chicken breast on a plate and top with a good serving of the cabbage salad. Sprinkle with toasted and lightly crushed peanuts

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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