Best Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes

Asian Chicken Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 10

1/4 cup fresh lime juice (from 3 limes)
2 teaspoons soy sauce
1 jalapeno, minced
2 teaspoons vegetable oil
1/2 teaspoon sugar
4 cups shredded red cabbage (about 1/2 medium head)
1 cup shredded carrots (about 2 large)
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
2 cups shredded cooked chicken

Steps:

In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.

Nutrition Facts : Calories 199 g, Fat 8 g, Fiber 4 g, Protein 24 g

Classic Chicken Salad image

Provided by Martha Stewart

Number Of Ingredients 9

1 cup diced chicken
1 heaping tablespoon minced red onion
1 heaping tablespoon minced celery
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
2 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
Dash of hot sauce
Coarse salt and ground pepper, to taste

Steps:

Place all ingredients in a bowl; stir to combine.
For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

Nutrition Facts : Calories 293 g, Fat 16 g, Protein 33 g

Chicken, Mushroom, and Cabbage Salad image

Yield serves 4

Number Of Ingredients 14

1 boneless, skinless chicken breast (6 to 8 ounces)
Coarse salt
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil, such as safflower
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white or cremini mushrooms, trimmed and thinly sliced
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, trimmed and thinly sliced
1 carrot, shaved into ribbons with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, trimmed and sliced into thin strips, for serving

Steps:

Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion and serve immediately.
(Per Serving)
Calories: 267
Fat: 10.8g (1.7g Saturated Fat)
Protein: 30.3g
Carbohydrates: 10.9g
Fiber: 2.5g