Dinner

Lemon Parmesan Cabbage Salad with Grilled Chicken Recipe

ByJack Voss April 29, 2026April 29, 2026

Introduction

This Lemon Parmesan Cabbage Salad with Grilled Chicken is a vibrant, refreshing dish perfect for a light lunch or dinner. Crisp cabbage and fresh mint combine with tangy lemon and salty parmesan, while tender grilled chicken adds a satisfying protein boost.

The dish shows a white oval plate filled with a layered salad and grilled chicken slices. The bottom layer consists of shredded light green cabbage mixed with bright green peas and thin slices of purple onion. On top of this vegetable layer are slices of grilled chicken, light brown with grill marks, sprinkled with grated white cheese. There are two lemon wedges placed on the side of the plate with a few green leaves for garnish. Two silver spoons rest on the right side of the plate. The plate is on a white marbled surface with a half-cut lemon, blue cloth, a glass of sparkling water, and a small white bowl filled with extra grated cheese around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small chicken breasts (150g/5oz each), 2 cm / 4/5″ thick (or 1 large, cut in half horizontally)
1/4 cup soy sauce
2 tbsp lemon juice
1 tsp dried oregano
1 garlic clove, minced
Black pepper
2 tsp olive oil
5 heaped cups shredded green cabbage
1/2 red onion, finely sliced
1 cup peas (fresh is best, but frozen works well)
1 cup fresh mint leaves, lightly packed
100 g / 3.5 oz freshly grated parmesan (about 1 heaped cup)
2 tbsp fresh lemon juice
1/4 cup / 60 ml extra virgin olive oil (use good quality)
Black pepper

Instructions

Step 1: If the chicken breasts are thicker than 2 cm / 4/5″, lightly pound them or cut in half horizontally to ensure even cooking.
Step 2: Combine soy sauce, 2 tbsp lemon juice, oregano, minced garlic, and a pinch of black pepper in a ziplock bag. Add the chicken breasts and marinate for at least 30 minutes or up to overnight in the refrigerator.
Step 3: Heat the olive oil on a grill or in a skillet over medium-high heat. Cook the chicken for 4 minutes on each side until cooked through. Remove chicken, cover loosely with foil, and let rest for 5 minutes before slicing thinly.
Step 4: Cook the peas in boiling water or steam until tender. Drain and rinse under cold water to cool them down, then set aside.
Step 5: In a large bowl, combine shredded cabbage, cooled peas, fresh mint leaves, and sliced red onion.
Step 6: Add the freshly grated parmesan, 2 tbsp lemon juice, extra virgin olive oil, and black pepper to the bowl. Toss everything well to combine. Adjust salt and parmesan to taste.
Step 7: Divide the salad onto serving plates, top with sliced grilled chicken, and garnish with extra parmesan and black pepper before serving.

Tips & Variations

For extra flavor, marinate the chicken overnight to let the spices fully infuse.
Swap fresh peas for edamame or blanched green beans for a twist on texture.
Use kale or mixed greens in place of cabbage for a different leafy base.
Add toasted pine nuts or walnuts for a crunchy element.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the grilled chicken separate from the salad if possible to preserve texture. Reheat chicken gently in a skillet or microwave before serving. The salad is best enjoyed fresh as cabbage can soften with time.