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sliced grilled chicken arranged on a plate with grilled shiitakes mushrooms, cabbage, cucumbers, chopped scallions and chopped peanuts.

Asian Cabbage Salad with Grilled Chicken and Shiitake Mushrooms

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5 from 1 review

Description

A refreshing and satisfying summer dinner salad with crisp cabbage, spinach, cucumbers, and mint, topped with grilled chicken and shiitake mushrooms, and tossed in a bold sesame-ginger dressing.

Adapted from a recipe published in Bon Appetite Magazine in 2004

Ingredients

Units Scale
For The Dressing
  • 1/2 cup unseasoned rice vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 cup olive oil or neutral vegetable oil
  • 1/4 cup toasted Asian sesame oil
For The Chicken and Mushrooms
  • 2 pounds boneless, skinless chicken breasts, halved
  • 12 shiitake mushrooms, stems removed
  • Kosher salt and freshly ground black pepper, to taste
For The Salad
  • 1 Napa cabbage, trimmed, bruised outer leaves removed, thinly sliced
  • 5 ounces baby spinach, leaves stacked and thinly sliced
  • 1 hothouse cucumber, sliced into rounds
  • 1 cup loosely packed fresh mint leaves, roughly chopped
  • 12 scallions, trimmed and thinly sliced
Toppings:
  • 1 cup roasted, salted peanuts, roughly chopped

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Instructions

  1. To make the dressing, put the vinegar, mustard, soy sauce, sugar, ginger, garlic, and lemon juice in a medium bowl and whisk to combine. Slowly drizzle in the oils, whisking constantly, until the dressing is emulsified. The dressing can be stored in the refrigerator for up to 4 days. Bring to room temperature before using.
  2. Place the chicken and mushrooms in a large glass baking dish. Pour ½ cup of the dressing over them and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 3 hours.
  3. Preheat the grill to medium-high heat. Season the chicken and mushrooms with salt and pepper, to taste.
    Grill the chicken for 5–6 minutes per side, until cooked through. Grill the mushrooms for about 2 minutes per side, until tender and lightly charred.
  4. Transfer the chicken and mushrooms to a cutting board. Slice the chicken crosswise into strips. Cut the mushrooms into thirds.
  5. To assemble the salad, put the cabbage, spinach, cucumber, mint, and scallions in a large bowl. Add ½ cup of the dressing and toss well to coat. For a nice presentation, transfer the salad to a platter and arrange the sliced chicken and mushrooms on top. Drizzle with additional dressing, if desired. Top with chopped peanuts and serve.
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Salad
  • Cuisine: Asian

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Find it online: https://www.panningtheglobe.com/asian-cabbage-salad-with-grilled-chicken-and-shiitake-mushrooms/