Grilled Chicken Salad with Nappa Cabbage and Mixed Greens

Introduction

A 30-second blanch keeps the broccoli flowerets and pea pods crisp while taking off the raw edge, so they sit well with the mixed greens and thinly-sliced Nappa cabbage. The package of grilled chicken keeps the prep short, and the optional mango adds a sweet contrast to teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette. You get a cold main-dish salad that works for lunch, a light dinner, or a quick meal-prep component.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1½ cups broccoli flowerets
• ½ cup pea pods
• 6 cups torn mixed greens
• 2 cups thinly-sliced Nappa cabbage
• ½ cup julienned carrots
• 1 package (6 oz) grilled chicken breast, cut in strips
• ¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)
• 1 mango, peeled, seeded, and thinly sliced (optional)
• Sesame crackers (optional)

Instructions

1. In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
2. In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
3. Add chicken.
4. Drizzle with salad dressing. Toss to coat.
5. Arrange on 4 serving plates.
6. Top with mango, if desired.
7. Serve with crackers.

Variations

• Change the salad dressing from teriyaki ginger to balsamic vinaigrette if you want a sharper, less sweet finish. The greens taste brighter, and the mango stands out more.
• Use Asian sesame with ginger dressing if you want a nuttier flavor that matches the sesame crackers more directly. It also gives the salad a slightly richer feel.
• Replace the package of grilled chicken breast with sliced rotisserie chicken or leftover cooked chicken. The salad becomes a little richer and less uniform in texture, but it still fits the same method.
• Omit the mango if you want the salad fully savory. You lose the soft, sweet contrast, so the dressing becomes the main source of flavor variation.
• Skip the sesame crackers for a lighter plate or use them as a crunchy topping instead of serving them on the side. That shifts the texture from a composed salad with a side to more of a crunchy main-course salad.

Tips for Success

• Get the cold-water rinse ready before you blanch the broccoli flowerets and pea pods so they stop cooking as soon as they come out of the boiling water.
• Drain the blanched vegetables well before they go into the bowl. Extra water will thin the dressing and make the greens slump faster.
• Keep the Nappa cabbage sliced thin so it mixes evenly with the torn mixed greens instead of sitting in bulky strips.
• Start by tossing with a little less than the full ¾ cups of dressing, then add more if needed. The exact amount depends on how dry the greens are and how heavily coated you want the salad.
• Add the mango after plating, as written, so it stays intact and does not get mashed into the greens during tossing.

Storage and Reheating

If the salad is already dressed, store leftovers in an airtight container in the refrigerator for up to 1 day. The greens and cabbage will soften, so the texture is noticeably better on the day you make it.

For make-ahead storage, keep the blanched broccoli and pea pods, mixed greens, Nappa cabbage, carrots, chicken, dressing, and mango separate in airtight containers in the refrigerator for up to 3 days. Assemble and dress just before serving.

Do not freeze this salad. The greens, cabbage, and mango lose their texture after thawing.

Reheating is generally not needed since this is served cold. If you want the chicken slightly warm, microwave it separately for 15 to 20 seconds before adding it to the salad.

FAQ

Can you use freshly cooked chicken instead of the packaged grilled chicken breast?

Yes. Slice any fully cooked chicken into strips and use the same amount, adding it at the same step.

Can you make this salad ahead?

Yes, but keep the dressing separate until serving. Once dressed, the mixed greens and Nappa cabbage start to soften quickly.

Which dressing works best if you are using the mango?

Teriyaki ginger and Asian sesame with ginger both pair well because they support the sweet fruit without overwhelming it. Balsamic vinaigrette works too, but it gives the salad a sharper, less Asian-style profile.

How do you keep the salad from turning watery?

Drain the broccoli and pea pods very well after the cold rinse, and do not add the dressing until just before serving. Excess water from the blanched vegetables is the main cause.