Chicken and Napa Cabbage Salad
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
- 3 tablespoons apple juice
- ¼ cup rice vinegar
- ¼ cup canola oil
- 4 teaspoons tamari (or soy sauce)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 pound chicken breasts , sliced
- 2 quarts water
- ¼ cup salt
- ¼ cup sugar
- 5 cups shredded Napa Cabbage
- 1.5 cups shredded carrots
Mix all of the dressing ingredients in a small lidded jar and shake to combine. Add more tamari, if desired.
Place the salt and sugar in a large bowl filled with approximately 2 quarts cool water. When the salt and sugar have dissolved, add the chicken.
Allow the chicken to sit in the brine for 20 minutes. Drain chicken, rinse once, and pat dry with paper towels.
Heat a grill pan or skillet over medium heat. Add the chicken and cook for about minutes. Flip and cook on the other side until cooked through.
Cover the plate with foil and allow the chicken to rest and cool for at least 10 minutes.
When the chicken has cooled, chop it into bite sized pieces.
In a large bowl, toss all of the salad vegetables along with the chicken pieces. Add the dressing and toss again to distribute the dressing. Allow the salad to sit for at least 30 minutes.
Toss again before serving.