Springy Roasted Cabbage Chicken Salad with Dates
As we head into spring with longer days, lighter moods, and maybe a little more motivation to freshen up our plates, this Springy Roasted Cabbage Chicken Salad with Dates feels just right. Roasting cabbage transforms it from humble and crunchy to caramelized and slightly sweet, while the chicken adds satisfying protein to support muscle health. The dates and a sprinkle of peanut crunch bring that perfect sweet-savory balance that makes you actually want to eat your vegetables, not just tolerate them. It’s bright, nourishing, and perfectly portioned for this season of cooking a little simpler, a little lighter, and with leftovers for lunch. 🌿🥗
Equipment
- sheet pan
Ingredients
For the salad
- 1 head green cabbage chopped into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon tamari sauce or low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1 black pepper
- 2 cups chicken breast cooked, shredded
For the dressing
- 1 lime zested and juiced, separated
- 3/4 cup Greek yogurt low-fat or nonfat
- 1/3 cup sweet chili sauce
- 1 teaspoon tamari sauce or low-sodium soy sauce
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon Sriracha sauce
For the crunchy topping
- 1/2 cup peanuts crushed
- 6 scallions chopped
- 4 dates pitted, chopped
- 1 lime zested (saved from dressing)
- 1 pinch salt
Instructions
For the salad
- Preheat oven to 425°F.
- Chop cabbage and shred cooked chicken. You can either cook chicken, use leftover chicken, or purchase a rotisserie chicken or your favorite protein.
- Spread cabbage on a sheet pan and drizzle with olive oil and tamari sauce. Add garlic powder and black pepper and toss to coat.
- Roast the cabbage, tossing once halfway through, for 15-20 minutes, until slightly browned and softened.
- While the cabbage is roasting, prepare the dressing and crunchy topping.
For the dressing
- Zest the lime first for the crunchy topping, then transfer it to a small bowl and set aside.
- Then juice the lime and whisk together the ingredients until smooth (lime juice through Siracha sauce).
For the crunchy topping:
- Add the prepared peanuts, scallions, and dates to the zested lime and stir to combine.
Final prep
- Remove the cabbage from the oven and place it in a large salad bowl. Toss with the dressing. Add in the chicken and toss well. Top with the crunchy topping and serve.
Notes
Other options:
For the protein: edamame, tofu, or shrimp
For the cabbage: cauliflower, winter squash
For the protein: edamame, tofu, or shrimp
For the cabbage: cauliflower, winter squash
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