Grilled Chicken and Cabbage Salad with Almonds and Mint |
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Credit: Chad Sarno
½ | red cabbage, cut into 3 wedges | |||
½ | Napa cabbage, cut into 3 wedges | |||
6 | pieces | plant-based chicken | ||
2 | teaspoons | olive oil | ||
sea salt | ||||
Thai chillies, sliced thin |
Preheat the grill to high.
Rub olive oil on the cabbage wedges and the plant-based chicken. Sprinkle sea salt.
Place on the heated grill and grill on each side for 3-4 minutes. Remove the ingredients into a tray.
½ | cup | almond butter | ||
1 | tablespoon | ginger, chopped | ||
3 | tablespoons | rice vinegar | ||
3 | dates, pitted | |||
½ | teaspoon | sea salt | ||
water to blend |
In a blender, blend everything until smooth in. Add more water as needed to get into the required consistency.
¼ | cup | almonds, toasted and chopped | ||
sprigs | fresh mint | |||
sprigs | basil |
Chop grilled cabbage and plant based chicken and arrange on plates.
Garnish with almonds, fresh mint and basil.
Drizzle almond sauce on each salad.