Cabbage Salad with Chicken and Sunflower Seeds
Chicken Salads Air Fryer Recipes Retete Fitness
A salad with character.
Tender chicken cooked quickly in the Air Fryer, crunchy spring cabbage, delicious homemade tahini following an Ottolenghi recipe, and a seed crunch with chili oil – slightly spicy, super satisfying and full of flavor.
Ingredients
300g chicken breast
300g white cabbage (new/spring)
2 tablespoons Vietnamese dressing (nuoc cham; find the recipe here)
2 tablespoons sunflower seed tahini (find the recipe here)
1 teaspoon oil
salt
Seed Crunch
2 heaping tablespoons roasted sunflower seeds
1 teaspoon chili oil (+ 1 teaspoon sediment from the bottom of the jar; bought from Asian stores, or from here; or prepared according to this recipe)
1 heaping tablespoon finely chopped parsley
Servings: 2
Calories: 892 cal total
Protein: 84g total
How to prepare cabbage salad with chicken and sunflower seeds
- Cut the chicken breast into lengthwise strips and then cut each strip crosswise into small pieces. Sprinkle with a little salt and 1 teaspoon of oil and mix well.
- The chicken prepared this way can be quickly sautéed in a non-stick pan, just until it changes color throughout, it doesn't need to brown.
Or it can be prepared in the Air Fryer as follows: preheat the Air Fryer to 200°C for 3 minutes. Remove the basket and spread the chicken pieces in an even layer. The 300g of chicken breast fits in one batch in a medium 6L appliance like mine. Cook the chicken at 200°C for 4 minutes total. After 2 minutes, remove the basket, stir the chicken pieces and put it back in. After 1 minute, shake the basket well again to redistribute the chicken. When the 4 minutes are up, check a piece to make sure it's completely cooked, but soft and not browned at all. If it needs more cooking, continue to cook and shake at 30-second intervals.
* when preparing a larger quantity or if your Air Fryer is smaller, you can either cook the chicken in 2 batches, or you'll need to increase the cooking time by 2-3 minutes - Remove the chicken to a bowl and let it cool down.
- Finely shred the cabbage, sprinkle it with very little salt and knead it well for 1 minute, just enough to reduce its volume slightly.
- Pour the Vietnamese dressing over the cabbage and mix well.
- In a small bowl, mix the seed tahini with 2-3 tablespoons of water added gradually, until you have the consistency of a smooth cream.
- Pour the tahini over the chicken pieces and mix.
- Now mix the dressed cabbage with the creamy chicken and spread the salad on a platter.
- Crush the roasted sunflower seeds in a mortar.
- Add them to a small heated pan together with the chili oil and sediments. Sauté together for 30 seconds from when it starts to sizzle. Add the parsley and stir.
- Sprinkle this crunchy mixture over the salad. It's good immediately, but it keeps in the refrigerator for up to 3 days, without the cabbage getting too soft. If you store it in the refrigerator, let it come to room temperature before serving.
