Crunchy Cabbage and Fried Chicken Salad

Fried Chicken in a salad of green and purple cabbage, apples, carrots, and a homemade yogurt dressing.

I love colorful food like this crunchy cabbage and fried chicken salad. It’s pretty to look at and delicious to eat, which sounds like a win-win.

Crunchy Cabbage and Fried Chicken Salad

Recipe by Dee

Ingredients

  • Fried Chicken
  • 1/4 cup plain skyr or greek yogurt

  • 1/4 of a large lemon

  • 1 garlic clove, finely grated

  • 3/4 tsp. fine sea salt

  • 3/4 tsp. ground coriander seed

  • 3/4 tsp. ground cumin

  • 1/2 tsp. paprika

  • 1/2 tsp. turmeric

  • 1/4 tsp. cayenne powder

  • 1/4 tsp. chili flakes

  • 4 chicken tenderloins *see note

  • 1/2 cup all purpose flour

  • 1/2 tsp. fine sea salt

  • Neutral oil like grapeseed or canola

  • Crunchy Cabbage Salad
  • 1 cup thinly sliced green cabbage

  • 1 cup thinly sliced purple cabbage

  • 1 cup julienned carrots

  • 1 cup julienned crisp apple like pink lady

  • 1/2 cup dried cranberries

  • Yogurt Salad Dressing
  • 1/4 cup plain skyr or greek yogurt

  • 1/4 of a large lemon

  • 1/4 tsp. ground coriander seed

  • 1/4 tsp. ground cumin

  • Fine sea salt to taste

Directions

  • Fried Chicken
  • Place the yogurt, juice of 1/4 of a large lemon, grated garlic, 3/4 teaspoon of salt, and all of the spices in a small mixing bowl and stir until combined. Add the chicken to the marinade and make sure it is evenly coated. Cover and place in the fridge for 8 hours or overnight.
  • Place the flour and 1/2 teaspoon of fine sea salt in a shallow bowl or plate and mix to combine. Coat the marinated chicken in the flour and shake off any excess flour. Put on a plate and set aside. Line another plate with paper towels.
  • Place an 8 inch cast iron skillet over medium heat. Once it is hot, add 1/2 inch of neutral flavored oil to the pan. Once it begins to shimmer, carefully add 1 or 2 of the chicken tenders to the oil, lowering them away from you towards the back of the pan. The oil should sizzle but not sputter angrily. Cook for three minutes on each side or until golden brown and the internal temperature reaches 165 F or 74 C. Remove the chicken from the pan and place on the paper towel lined plate. Repeat with the rest of the chicken.
  • Once the chicken has cooled cut diagonally into strips.
  • Crunchy Cabbage Salad and Yogurt Salad Dressing
  • Add all of the salad ingredients to a large salad bowl and toss to combine.
  • To a small bowl, add the yogurt, juice of 1/4 of a lemon, ground coriander, ground cumin, and a pinch of salt. Stir to combine and taste, adding more salt as needed.
  • Add the yogurt dressing to the salad and toss to combine. Taste and add more salt if necessary, then add the chicken. Eat straight from the salad bowl or serve in a daintier bowl for aesthetic purposes and enjoy!

Notes:

  • Instead of tenderloins, cut a large chicken breast lengthwise into four strips. Also, I understand that four chicken tenders is a lot of chicken. Use two if you prefer, and save the rest for later.
  • If you don’t want to fry chicken, feel free to buy some from the grocery or get it from your favorite fast food joint instead. 
  • Skyr is Icelandic yogurt that’s similar to Greek yogurt but smoother and thicker. It is delicious, and is my new yogurt of choice, but use whichever works for you.
  • Feel free to add cheese to this salad. Because cheese in a salad makes a good salad a better salad.
  • Feel free to buy pre-shredded carrots for this salad, but we’re charring the green cabbage for the next recipe, so it would be best to buy a whole cabbage instead of a shredded one.
A bowl of shredded green and purple cabbage, julienned carrots and apple, craisins, and fried chicken with a homemade yogurt salad dressing.

Ramblings: I Have a Love/Hate Relationship With Salads

I love salads. They’re delicious, they’re pretty to look at… and they don’t keep me full for any significant amount of time.

This salad, with its four and a half cups of fruit and veggies and four chicken tenders filled my stomach for three and a half hours.

I timed it.

I’ve eaten a cheese sandwich and an apple and stayed full for five.

That’s why there’s so much stuff in this salad. Any smaller and I would have been hangry in an hour. 

It makes no sense. 

Like, none.

So why keep making salads?

Because I love them, and they’re pretty to look at.

Also because I like to make my life more difficult than it needs to be.

I should get therapy…

Anyway, the end!

 

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