Napa Cabbage Salad with Citrus Chicken
Here is a quick and easy favorite of mine. A crunchy and refreshing dinnertime salad to help brighten any day. The citrus, vinegar and garlic combine for a sweet and tangy kick to a simple salad mixture. For a vegetarian option, simply swap out the Chicken with White Beans. You can also add some sliced Almonds to boost up the Protein content.
1-pound raw Chicken Breast, diced
2 tablespoon Olive Oil
2-4 cloves Garlic, minced
1 head, Napa Cabbage, rinsed
2 cups Bell Pepper, fresh
1 cup Carrot, raw
1 ounce Olive Oil
2 ounces Balsamic or Rice Wine Vinegar
1 tablespoon Lemon Juice
½ teaspoon Black Pepper
½ teaspoon Paprika
1 cup Clementine or Mandarin Oranges
Sauté garlic in olive oil over medium heat for 1 minute. Add diced Chicken and sauté on medium heat until thoroughly cooked, approximately 5-10 minutes. Salt to taste. Remove from heat and chill.
Thinly chop or shred Napa Cabbage and place in a large mixing or salad bowl. Add chopped Bell Pepper and shredded Carrots. Toss lightly and chill.
In a medium sized bowl, mix Olive Oil, Vinegar, Lemon Juice, Black Pepper and a pinch of salt for 1 minute until slightly frothy to prepare the Dressing.
Peel and diced the Oranges and combine with Chicken in a medium bowl. Add ½ of the mixed Dressing and toss together. Add remaining Dressing to Cabbage mixture and toss together. Let each stand for several minutes to marinate. Combine both Cabbage mixture and Chicken and Oranges mixture in a large bowl. Toss, serve and enjoy!
Makes approximately six, 3 cup servings.
For your safety, please review ingredients before cooking and omit any ingredients you may be allergic to for this or any other recipe that appears on this website.