Main Dish · Recipes

Tangy chicken, cabbage & grapefruit salad

Sometimes simple things are best.  Asian take-out.  Salads.  Chicken. Why not combine the concepts?  Particularly when the ingredients are all colourful and pretty and, once the chicken is done, you only need to throw everything together into a bowl (and the dressing in a jar).  This salad is super easy, colourful and healthy, and has just the right amount of “kick” to give you that spicy burst of Asian.  Delish.

Tangy chicken, cabbage & grapefruit salad
serves 4 


1/2 red cabbage shredded
1/2 chinese cabbage shredded
2 spring onions chopped
1 pink grapefruit segmented
1 bunch coriander chopped
1 bunch mint chopped
2 grated carrots
1/4C dry-roasted peanuts
1C bean sprouts
2 tomatoes chopped

4 chicken breast fillets (or firm tofu)
2TB chili/garlic harissa
4TB soy
4TB sesame oil

1/4C mirin
1/4C soy sauce
1/4C rice wine vinegar
1 small red onion, finely grated
2TB maple syrup
2TB filtered water

1. Mix together all marinade ingredients and massage into rinsed chicken. Refrigerate for at least 2hrs (ideally overnight).
2. Place all dressing ingredients into glass jar. Close the lid tightly and shake until well combined. You can make this ahead and refrigerate until required.
3. Heat a grilling pan over medium heat and cook the chicken (or tofu) about 2-4mins each side (depending on the thickness). Remove from heat and slice against the grain.
4. Place all salad ingredients into large bowl. Add chicken and pour over dressing. Use (clean) your hands to combine well. Serve onto individual plates and enjoy!          

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