Pulled Chicken Salad with Cabbage and Puffed Rice Bundle

“This salad is my nod to Chinese chicken salad, an American favorite that will forever hold a place in my heart. Instead of wontons, play with this super-healthy crunch-alternative made from unsweetened puffed rice cereal and Thai red curry paste.” Adapted slightly from Julia Sherman’s “Salad for President” (Abrams, 2017). Please plan to cook this fresh and delicious meal by or before 7/28.

What You Get

Marinated chicken breast

Savoy cabbage

Red onion

Cilantro

Sesame-lime dressing

Red curry puffed rice

Lime

Step 1

Preheat your oven to 475°F and line a sheet pan with aluminum foil.

Step 2

Arrange the chicken on the pan, and bake for 25-30 minutes, or until the breast is firm and the juices run clear.

Step 3

Meanwhile, halve the head of cabbage, and thinly slice each half into strips. Peel and thinly slice half of the red onion (save the rest for another day), and give the cilantro a rough chop.

Step 4

When the chicken is done cooking, set it on a cutting board to rest for a few minutes.

Step 5

When the chicken is cool enough to handle, remove the bone using your hands, and shred the chicken breast into bite-sized pieces.

Step 6

To serve, toss the cabbage, red onion and cilantro with the sesame dressing, and top with the shredded chicken and puffed rice. Finish each salad with a squeeze of lime for brightness!