Grilled Chicken Salad with Napa Cabbage

Introduction

The broccoli and pea pods get a 30-second blanch, which keeps them crisp while taking the raw edge off. With mixed greens, thinly sliced Nappa cabbage, grilled chicken, and an optional mango topping, this works well for a quick lunch or a light dinner for four.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 1½ cups broccoli flowerets
• ½ cup pea pods
• 6 cups torn mixed greens
• 2 cups thinly-sliced Nappa cabbage
• ½ cup julienned carrots
• 1 package (6 oz) grilled chicken breast, cut in strips
• ¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)
• 1 mango, peeled, seeded, and thinly sliced (optional)
• Sesame crackers (optional)

Instructions

1. In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
2. In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
3. Add chicken.
4. Drizzle with salad dressing. Toss to coat.
5. Arrange on 4 serving plates.
6. Top with mango, if desired.
7. Serve with crackers.

Variations

• Replace the mango with orange segments if you want a less sweet fruit topping and a sharper citrus note.
• Swap the mixed greens for baby spinach to make the salad slightly more substantial and softer in texture.
• Use sugar snap peas instead of pea pods for a sweeter crunch that still holds up after blanching.
• Change the dressing choice to balsamic vinaigrette if you want a milder, less savory profile than the ginger-based options.
• Replace the grilled chicken breast with grilled tofu strips for a meat-free version that still keeps the salad filling.

Tips for Success

• Keep the blanching time for the broccoli and pea pods to 30 seconds so they stay crisp instead of turning soft.
• Rinse the vegetables with cold water right after draining to stop the cooking and keep the color bright.
• Drain the blanched vegetables well before tossing them with the greens so the dressing does not get watered down.
• Slice the Nappa cabbage thinly so it mixes evenly with the greens instead of sitting in stiff clumps.
• Add the dressing a little at a time if you prefer a lighter salad; the full amount gives complete coating.

Storage and Reheating

Store the salad components in airtight containers in the refrigerator for up to 3 days. If the salad is already dressed, it is best within 1 day because the greens soften quickly.

For reheating, warm only the chicken if you want it less chilled. Use a microwave in short 15-second bursts or a skillet over low heat, then add it back to the cold salad.

FAQ

Can you make this ahead?

Yes. Prep the vegetables, slice the chicken, and store the dressing separately, then toss everything together just before serving.

Do you have to use the mango?

No. You can leave it out for a more savory salad, or replace it with another fruit like orange segments.

Can you use rotisserie chicken instead of packaged grilled chicken breast?

Yes. Shred or slice about 6 ounces of rotisserie chicken and use it in the same step where the chicken is added.

Use thinly sliced green cabbage or a bagged slaw mix. The salad will be a bit firmer and less delicate, but it still works well.