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!
- 30 Mar 2025
- Cook time 12 min
- Prep time 10 min
- 1 Servings
- 7 Ingredients
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:
Instructions:
* 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.
* 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.
* 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.
* 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.
* 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 Size | 490 grams |
| Energy | |
| Calories 290kcal | 15% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 9g | 24% |
| Sugar 12g | 12% |
| Fat | |
| Fat 15g | 17% |
| Saturated 7g | 23% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 130mg | 24% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 12mg | 74% |
| Vitamin B6 1.38mg | 81% |
| Vitamin B9 160ug | 41% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 130mg | 145% |
| Vitamin E 1.48mg | 10% |
| Vitamin K 270ug | 226% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 2.35mg | 21% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.46mg | 13% |
| 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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