Grilled Asian Chicken Cabbage Salad

For the salad:
  • 1 large boneless skinless chicken breast
  • 1 ½ tablespoons tamari
  • 3 tablespoons olive oil, divided
  • 1 medium-sized green cabbage, cut into quarters
  • 3 fennel bulbs, sliced in half on the diagonal
  • ½ teaspoon kosher salt
  • ½ cup chopped mint leaves
  • ¼ cup chopped basil leaves
  • 2 cups finely chopped kale
  • 1 cup finely chopped rainbow chard
  • ½ red onion, finely sliced
  • ⅓ cup roasted peanuts
For the dressing:
  • 2 ½ tablespoons fresh lime juice
  • ½ tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ tablespoons tamari
  • ¼ teaspoon kosher salt
  • ¼ cup extra virgin olive oil

Mix the tamari with one tablespoon of the olive oil and pour over the chicken breast (in a dish) turning chicken to coat. Allow the chicken to marinate for at least 30 minutes (up to 4 hours), while the grill is being prepared. Preheat the grill to medium-high heat, until it reaches about 400°F internally.

Brush the cabbage and fennel pieces with olive oil and salt. Grill the cabbage on all sides, about 3 minutes each side. Move the cabbage to the side of grill where no flame has been ignited to allow it to cook further using the indirect heat cooking method. Remove the fennel to a heat proof dish and allow it to cool.

Add the chicken to the hot side of the grill. Allow it to sear by not moving it and letting it cook on one side for 4 minutes. Then flip chicken breast, and cook for another 8-10 minutes, depending on thickness of the chicken, until internal temperature reaches 160°F. Remove the cabbage and chicken from grill, and let rest for 10 minutes.

Cut out the core from each cabbage wedge and thinly slice the cabbage leaves. Chop the grilled fennel into bite-sized pieces. Using a very sharp knife, thinly slice the chicken.

Combine all of the salad ingredients in a large glass pan or bowl.

In a jar with a resealable lid, combine all of the dressing ingredients, affix the lid, and shake vigorously to form a smooth dressing. Pour the dressing over the salad ingredients and toss to combine.

  • Yields: 10-12 servings
  • Preparation Time: 40 minutes, plus marinating time