Best 4 Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes

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Indulge in a symphony of flavors with our Chicken Mushroom and Cabbage Salad with Soy Lemon Dressing. This vibrant dish combines tender chicken, earthy mushrooms, and crisp cabbage, all tossed in a tantalizing dressing that blends the tanginess of lemon with the umami richness of soy sauce. Elevate your lunch or dinner with this refreshing and nutritious salad, a perfect balance of protein, fiber, and essential nutrients. Discover the culinary journey that awaits, featuring variations such as a zesty Grilled Chicken and Asparagus Salad with Lemon Dressing, a hearty Chicken and Cabbage Stir-Fry with Soy Sauce, and a delightful Chicken and Mushroom Soup with Lemon and Herbs. Each recipe offers a unique twist on the classic combination of chicken, mushrooms, and cabbage, ensuring a delightful culinary experience.

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CHICKEN, MUSHROOM, AND CABBAGE SALAD WITH SOY-LEMON DRESSING



Chicken, Mushroom, and Cabbage Salad with Soy-Lemon Dressing image

This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white button or cremini mushrooms, trimmed and thinly sliced
1 1/2 cups cooked shredded chicken
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, thinly sliced
1 carrot, thinly sliced with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, sliced into thin strips

Steps:

  • In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
  • Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, about 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion.

Nutrition Facts : Calories 267 g, Fat 11 g, Fiber 10 g, Protein 72 g

CHICKEN, MUSHROOM, AND CABBAGE SALAD



Chicken, Mushroom, and Cabbage Salad image

FLAVOR BOOSTER Boiling the dressing-made with soy sauce, lemon juice, and toasted sesame oil-gives it depth and balance. Because the chicken and vegetables are all either shredded or thinly sliced, they mingle with the cooled dressing and readily soak up its flavors.

Yield serves 4

Number Of Ingredients 14

1 boneless, skinless chicken breast (6 to 8 ounces)
Coarse salt
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil, such as safflower
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white or cremini mushrooms, trimmed and thinly sliced
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, trimmed and thinly sliced
1 carrot, shaved into ribbons with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, trimmed and sliced into thin strips, for serving

Steps:

  • Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
  • In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
  • Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion and serve immediately.
  • (Per Serving)
  • Calories: 267
  • Fat: 10.8g (1.7g Saturated Fat)
  • Protein: 30.3g
  • Carbohydrates: 10.9g
  • Fiber: 2.5g

LEMON-SOY VINAIGRETTE



Lemon-Soy Vinaigrette image

Categories     Citrus     Soy     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Lemon     Vegan     Soy Sauce     Gourmet

Number Of Ingredients 6

2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon sugar
6 tablespoons olive oil
salt and pepper to taste

Steps:

  • Combine all ingredients except olive oil. Whisk in olive oil.

CABBAGE SALAD WITH MUSHROOMS



Cabbage Salad With Mushrooms image

An oriental-style cabbage salad, based on a recipe by Karen Martini. Goes well with almost any oriental main dish. Does not keep well, so try to serve immediately after preparation.

Provided by Is This Really Nece

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 green chili pepper
10 brown button mushrooms
1/2 small cabbage
3 cm fresh ginger
8 cm white radishes (daikon or rettich)
1 garlic clove
1/2 lime
100 ml olive oil
50 ml light soy sauce
salt
1/2 bunch Thai basil
2 sprigs dill
5 sprigs mint

Steps:

  • Slice the chilli and mushrooms finely. Shred the cabbage finely. Cut the ginger and radish in fine slivers. Chop the garlic finely. Juice the lime.
  • Combine oil, soy sauce, chili, and mushrooms; stir. Allow to rest for 10 minutes.
  • Combine all ingredients (for the herbs only the leaves; discard the stems) in a big bowl and toss.

Nutrition Facts : Calories 159.7, Fat 14.6, SaturatedFat 2, Sodium 583, Carbohydrate 6.3, Fiber 2, Sugar 3.3, Protein 3.1

Tips:

  • Choose the right cabbage: Napa cabbage is the traditional choice for this salad, but you can also use green cabbage or Savoy cabbage. If you're using a heartier cabbage, be sure to slice it thinly so that it cooks evenly.
  • Don't overcrowd the pan: When cooking the cabbage, be sure to give it plenty of room in the pan so that it can brown evenly. If you overcrowd the pan, the cabbage will steam instead of brown.
  • Use a good quality soy sauce: The soy sauce is a key ingredient in this salad, so be sure to use a good quality one. Look for a soy sauce that is naturally brewed and has a rich, flavorful taste.
  • Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy weeknight meal.

Conclusion:

This chicken, mushroom, and cabbage salad is a delicious and healthy way to enjoy cabbage. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover chicken. The soy-lemon dressing is light and flavorful, and it perfectly complements the cabbage and chicken. If you're looking for a new and exciting way to enjoy cabbage, this salad is definitely worth a try.

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