Coconut-crusted chicken cabbage salad with paprika and vinegar

Delicious Coconut-Crusted Chicken Cabbage Salad: A savory and crisp blend of tender chicken, fresh cabbage, and a hint of smoked paprika, all enhanced with the tangy kick of vinegar and a coconut crust. Perfect for a healthy, flavorful meal!

  • 29 Mar 2025
  • Cook time 12 min
  • Prep time 10 min
  • 1 Servings
  • 7 Ingredients

Coconut-crusted chicken cabbage salad with paprika and vinegar

This vibrant and healthy Coconut-Crusted Chicken Cabbage Salad is a delightful combination of flavors and textures. With tender, coconut-coated chicken breasts paired with crunchy cabbage, and a tangy paprika and vinegar dressing, this dish offers a unique and satisfying meal that’s both nutritious and delicious.

Ingredients:

1/2 tbsp coconut oil
7g
4 oz chicken breasts
110g
4 cups cabbage
360g
2 tsp vinegar
11g
1 tsp olive oil
4.50g
1/2 tsp paprika
1.05g
1 dash black pepper
1/10g

Instructions:

1. Prepare the Chicken:
* Pat the 4 oz chicken breasts dry with paper towels to ensure they are ready for searing.
* Season both sides of the chicken breasts lightly with a dash of black pepper.
2. Cook the Chicken:
* Heat 1/2 tbsp of coconut oil in a skillet over medium heat.
* Once the oil is hot and shimmering, add the chicken breasts to the skillet.
* Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
* Remove the chicken from the skillet and set it aside to rest for a few minutes.
3. Prepare the Cabbage Salad:
* While the chicken is resting, finely shred 4 cups of cabbage and place it in a large mixing bowl.
* Drizzle 2 tsp of vinegar and 1 tsp of olive oil over the shredded cabbage.
* Sprinkle 1/2 tsp of paprika and add an additional dash of black pepper to taste.
* Toss the cabbage until it is well coated with the vinegar, olive oil, paprika, and black pepper.
4. Assemble the Salad:
* Once the chicken has rested, slice it into thin strips or bite-sized pieces.
* Place the sliced chicken on top of the seasoned cabbage salad.
5. Serve:
* Serve the salad immediately. Enjoy the contrast of the crunchy cabbage, the tartness of the vinegar, and the richness of the coconut-crusted chicken.

Tips:

- Ensure the chicken breasts are evenly coated in coconut oil to achieve a crispy crust.

- Slice the cabbage thinly for a better texture and to allow the flavors to meld together.

- Adjust the amount of paprika according to your preference for spice. Smoked paprika can also add an extra depth of flavor.

- Let the salad sit for a few minutes after adding the dressing to let the flavors intensify.

- For an added crunch, consider topping the salad with roasted nuts or seeds.

- If you have leftovers, store the cabbage and chicken separately to keep the chicken from getting soggy.

This Coconut-Crusted Chicken Cabbage Salad offers an exciting blend of flavors with its crispy chicken, fresh cabbage, and tangy dressing. Simple yet elegant, it’s perfect for a wholesome lunch or dinner. Enjoy this healthy dish that’s sure to become a favorite in your meal rotation.

Nutrition Facts
Serving Size490 grams
Energy
Calories 290kcal15%
Protein
Protein 30g20%
Carbohydrates
Carbohydrates 22g6%
Fiber 9g24%
Sugar 12g12%
Fat
Fat 15g17%
Saturated 7g23%
Cholesterol 80mg-
Vitamins
Vitamin A 55ug6%
Choline 130mg24%
Vitamin B1 0.33mg27%
Vitamin B2 0.36mg27%
Vitamin B3 12mg74%
Vitamin B6 1.38mg81%
Vitamin B9 160ug41%
Vitamin B12 0.24ug10%
Vitamin C 130mg145%
Vitamin E 1.48mg10%
Vitamin K 270ug226%
Minerals
Calcium, Ca 150mg12%
Copper, Cu 0.12mg13%
Iron, Fe 2.35mg21%
Magnesium, Mg 80mg18%
Phosphorus, P 340mg27%
Potassium, K 1020mg30%
Selenium, Se 27ug49%
Sodium, Na 120mg8%
Zinc, Zn 1.46mg13%
Water
Water 420g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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