Grilled Chicken Salad with Nappa Cabbage

Introduction

The 30-second blanch on the broccoli and pea pods keeps them crisp while taking the raw edge off, so the salad has both crunch and a little tenderness. Nappa cabbage, mixed greens, grilled chicken, and optional mango make this substantial enough for lunch or a light dinner. It comes together fast and works well when you want a cold meal with minimal cooking.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 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 (ginger soy, 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

• Use Asian sesame with ginger dressing instead of ginger soy if you want a nuttier flavor and a slightly richer finish.
• Choose balsamic vinaigrette for a sharper, more acidic salad that tastes lighter than the sesame-based options.
• Skip the mango if you want the salad to stay fully savory and a little less sweet.
• Replace the grilled chicken breast with cooked shrimp for a lighter protein that still works with the cabbage and ginger-based dressings.
• Leave out the sesame crackers if you want the salad less crunchy and a little lighter overall.

Tips for Success

• Keep the broccoli and pea pods in the boiling water for only 30 seconds; any longer and they lose the crisp texture that makes the salad work.
• Drain the blanched vegetables well after rinsing so extra water does not dilute the dressing.
• Slice the Nappa cabbage thinly so it mixes evenly with the mixed greens instead of sitting in thick, stiff ribbons.
• Toss with the salad dressing right before serving if you want the greens to stay crisp.
• If you use the mango, slice it thin so it spreads through the salad instead of falling off in large pieces.

Storage and Reheating

Store the salad in an airtight container in the fridge for up to 1 day once dressed. If you want better texture, store the blanched vegetables, greens, cabbage, carrots, chicken, dressing, and mango separately in airtight containers and assemble within 2 days.

Do not freeze it. The greens, cabbage, and mango lose texture, and the dressed salad turns watery when thawed.

This salad is meant to be eaten cold, so reheating the full dish is not recommended. If you prefer the chicken warm, heat only the chicken in the microwave for 20 to 30 seconds and add it to the salad just before serving.

FAQ

Can you make this ahead for lunch?

Yes. Keep the dressing separate and combine everything just before eating so the greens and cabbage stay crisp.

Can you use a different protein instead of the grilled chicken breast?

Yes. Cooked shrimp or extra grilled chicken both fit the salad well without changing the structure of the recipe.

Do you need to use the mango?

No. The mango adds sweetness and softness, but the salad still works well without it.

Which dressing option works best if you want the salad less sweet?

Balsamic vinaigrette gives you the sharpest, least sweet result. Asian sesame with ginger is richer, while ginger soy keeps the flavor more savory than fruity.