Grilled Chicken and Cabbage Salad with Almonds and Mint



SERVES 4PREP 15mCOOK 10m

Credit: Chad Sarno

salad

½

red cabbage, cut into 3 wedges

½

Napa cabbage, cut into 3 wedges

6pieces

plant-based chicken

2teaspoons

olive oil

sea salt

Thai chillies, sliced thin

  1. Preheat the grill to high.

  2. Rub olive oil on the cabbage wedges and the plant-based chicken. Sprinkle sea salt.

  3. Place on the heated grill and grill on each side for 3-4 minutes. Remove the ingredients into a tray.

almond sauce

½cup

almond butter

1tablespoon

ginger, chopped

3tablespoons

rice vinegar

3

dates, pitted

½teaspoon

sea salt

water to blend

  1. In a blender, blend everything until smooth in. Add more water as needed to get into the required consistency.

¼cup

almonds, toasted and chopped

sprigs

fresh mint

sprigs

basil

  1. Chop grilled cabbage and plant based chicken and arrange on plates.

  2. Garnish with almonds, fresh mint and basil.

  3. Drizzle almond sauce on each salad.