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Parmesan Cabbage Salad with Grilled Chicken


Recipe Info

  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

A terrific salad tossed with a parmesan and lemon dressing.


  • 2 chicken breasts
  • 60ml soy sauce
  • 2 tbsps fresh lemon juice
  • 1 tsp dried oregano
  • 1 garlic clove, finely chopped
  • freshly ground black pepper, to taste
  • 2 tsps olive oil
  • For the salad:
  • 300g cabbage, finely sliced
  • 1/2 red onion, finely sliced
  • 150g peas
  • handful of fresh mint leaves, finely chopped
  • 100g parmesan, finely grated
  • 2 tbsps fresh lemon juice
  • 60ml olive oil
  • freshly ground black pepper
  • fresh rocket, to garnish


Step 1

Place the chicken and marinade ingredients in a plastic bag and set aside for 30 minutes to overnight.

Step 2

Heat the grill and brush it with oil. Grill the chicken for 4 minutes on each side, or until cooked through. Remove to a plate, cover loosely with foil, rest for 5 minutes, then slice thinly.

Step 3

Cook the peas in boiling water, drain then rinse under cold tap water to cool down.

Step 4

Place the cabbage, peas, mint and onion in a bowl. Add the parmesan, lemon juice, olive oil, and pepper. Toss well. Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.

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