Chicken & cabbage salad with sesame seeds, scallions & almonds
Delight in a flavorful blend of tender chicken, crunchy cabbage, nutty sesame seeds, fresh scallions, and toasted almonds in this vibrant salad.
Ingredients:
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 whole chicken, about 3 lbs
- 1 head cabbage, about 2.5 lbs
- 1/2 cup neutral oil such as canola or grapeseed
- 1/4 cup white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons sesame oil
- 2 teaspoons sugar
- 1 cup sliced almonds
- 1/3 cup sesame seeds
- 6 scallions, thinly sliced
Instructions:
- Boil a large pot of water. Include 1 tablespoon of kosher salt. Put in the chicken and let it cook gently for 15 minutes. Turn off the heat, cover the pan, and allow it to sit for another 15 minutes. Take out the chicken, let it cool down a bit, then separate the meat from the bones, and tear or shred it into pieces. (Refer to the previous notes on how to create stock using the poaching liquid and bones/skin).Meanwhile, quarter the cabbage by slicing through the core. Slice it thinly, removing the core. Place it in a big bowl and sprinkle 1 tablespoon of kosher salt over it. Using your hands, knead the salt into the cabbage. Let it rest for 15 minutes. Fill the bowl with cold water and agitate the cabbage with your hands. Pour out the water using a large colander. No need to dry the cabbage.While waiting, prepare the dressing: Blend the neutral oil, sesame oil, vinegar, lemon juice, sugar, and the remaining teaspoon of kosher salt together.In a large bowl, combine the cabbage, shredded meat, almonds, sesame seeds, and scallions. Pour the dressing over and mix well to coat. Serve.
Summary:
- Calories: 4358 kcal
- Fat: 347 g
- Protein: 214 g
- Carbs: 113 g
- Potassium: 4586 mg
- Magnesium: 742 mg