Bob’s Chicken and Cabbage Salad

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Bob’s Chicken and Cabbage Salad

By

Melissa Broder

Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain high salad is poised to be a hit at every gathering.

Yield

8

Rating

—

Ingredients

8 garlic cloves, finely chopped

1 2" piece ginger, peeled, finely chopped (about 1 Tbsp.)

½ cup vegetable oil

¼ cup Dijon mustard

¼ cup toasted sesame oil

¼ cup unseasoned rice vinegar

3 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

1 Tbsp. plus 1 tsp. sugar

½ tsp. freshly ground pepper

4 skinless, boneless chicken breasts (about 2 lb.)

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

¾ cup raw almonds

½ small head of purple cabbage (about 10 oz.), cored, thinly sliced

4 baby bok choy, thinly sliced crosswise

6 scallions, thinly sliced

2 8-oz. cans water chestnuts, drained, quartered

1 7-oz. bag mung bean sprouts (about 2½ cups)

Instructions

Step 1

Whisk 8 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.

Step 2

Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.

Step 3

Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

Step 4

Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.

Step 5

Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.

Step 6

Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.

Step 7

Pile salad on a platter; top with reserved almonds. Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

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