Warm Chicken Salad Recipe

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prepare ahead?

Best when freshly made, in my opinion, but you could cook and refrigerate and serve cold if you prefer.

leftover potential

Will keep in the fridge for a week or so but the mint will wilt a little.

variations for fun

vegan – replace the chicken with chunks of firm tofu or drained canned chickpeas.

vegetarian – replace the chicken with slices of halloumi cheese. Just pan fry, turning once until the cheese is golden.

different veg – feel free to add more veg or replace the cabbage with other vegetables. Pretty much anything that works well in a stir fry will be good like carrots, asparagus, zucchini, red & green peppers (capsicum) even celery.

problem solving guide

chicken tough or dry -classic symptoms of overcooked chicken. Not much you can do now, except moisten with a little extra virgin olive oil. Next time keep a closer eye on the chicken and remove from the heat as soon as it no longer looks pink.

chicken sticking to the pan – some pans just like to stick. Having the heat high enough and oiling liberally can help. Don’t stress about it too much, adding the cabbage and the moisture from the cabbage can help.release the chicken. The alternative is to deglaze the pan with a little vinegar or water after the chicken had been removed from the pan.

too bland? don’t forget to season. A little more mustard can sharpen things up.

too dry – again, overcooked chicken is the culprit. Toss in a little more dressing.

serving suggestions

Great as a simple meal on it’s own.

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warm chicken salad recipe
serves 2

2 chicken breasts, finely sliced
1/4 white cabbage, sliced into chunks
1 tablespoon sherry vinegar
1 tablespoon dijon mustard
1 bunch mint, leaves picked

1. Place a large frying pan or wok on a high heat.

2. Slice your chicken finely. Add few tablespoons of oil to the pan and stir fry the chicken for a minute or so.

3. Add the cabbage and continue to fry, stirring occasionally until the chicken has started to brown and is cooked through. I like the cabbage to still have some crunch.

4. Meanwhile, combine vinegar, mustard and 3 tablespoons extra virgin olive oil in a large bowl.

5. Toss the hot chicken and cabbage in the dressing. Taste and season and add mint leaves.