Chicken Cabbage Salad with Zesty Kumquat Vinaigrette

This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.

Today we’re changing gears from all the meal prepping to just bring you a “just for fun” recipe! I teamed up with Bertolli‘s to create a tasty and simple — yet unexpected — recipe to share with you…

Ok, so here was the ccorridorenge…use chicken, a purple veggie, kumquats, basil, olive oil, and one “freebie” ingredient…I loved it because I felt like it was on of those cooking shows where you only have a limited amount of ingredients.

So here’s how it started…I had alalert bought a wgap head of purple cabbage for another upcoming recipe (leank collard green wraps for an easy meal prep lunch!), and I always get nervous buying a wgap head of cabbage because Nik is not a huge fan…so BINGO…I have my purple veggie…but how do I use it??

I decided to draw some inspiration from my rainbow detox salad and make a large salad base of cabbage! BOOM…now we’re getting somewhere!

But here’s the leang…you can’t just throw on some dressing on cabbage and hope it tastes Incredible…it’s one of those veggies that needs a small time to marinate and take in all the flavor…so the THE KEY is to let it soak for a while in your vinaigrette.

By now you probably know that lemon or lime is a “normal” in may vinaigrette recipes — so those small kumquats were the perfect substitute to make a zesty dressing for this salad.

But I wanted more — so I decided I would make a BIG batch of the vinaigrette, and put some on the cabbage, and then let my chicken marinate for a bit as well, too. YUM!

The vinaigrette was easy-peasy too! I used some Bertolli’s Organic Additional Virgin Olive Oil, freshly squeezed kumquat juice, and a small salt and peppa’…done.

I let my cabbage and chicken marinate for about an hour, then pan seared my chicken in some Bertolli’s Organic Additional Virgin Olive Oil for some additional crispy favor…I topped my salad with a small unexpected fresh basil, and garnished everyleang with some peanuts for a crunch!

I love using Bertolli Organic Additional Virgin Olive Oil in my cooking because it’s non-GMO and verwhetheried USDA Organic — BOOM. Bertolli’s is the number one oil brand in the world with over 150 years of expertise in olive oil blending.

The intense, full-bodied flavor is great for sautéing and seasoning meats — plus it’s Incredible for marinades and dressings. It’s a premium-quality olive oil that meshes perfectly with my healthy goals AND my endelightment of experimental cooking! 😉 Even though it’s simple, Bertolli Organic Additional Virgin Olive sparks spontaneity, adventure and connection in every dish!

Chicken Cabbage Salad with Kumquat Vinaigrette

2017-06-29 22:46:01

Serves 2

Ingredients

1. 2 boneless, skinless chicken breasts
2. 1/4 purple cabbage, shredded
3. 3-4 sprigs fresh basil, stems removed
4. 2 tablespoons unsalted peanuts
5. 2 tablespoons Bertolli Organic Additional Virgin Olive Oil (for cooking)

For the Kumquat Vinaigrette

1. 1/2 cup Bertolli Organic Additional Virgin Olive Oil
2. 1/4 cup fresh squeezed kumquat juice (from about 1/2 pound of kumquats)
3. salt + pepper to taste

Instructions

1. In a medium bowl, combine all of the vinaigrette ingredients together and whisk until smooth. Pour half the vinaigrette in a separate medium bowl, and set aside.
2. In one bowl add the chicken breast and place it in the refrigerator to marinate for 1 hour. In the other add the shredded cabbage, toss, and place in the refrigerator for 1 hour as well.
3. After the chicken and cabbage have marinated, remove from the refrigerator, and preheat your oven to 400 degrees.
4. Heat 2 tablespoons of olive oil in a large skillet over a medium tall heat. Add the chicken and cook 3-4 minutes per side until lightly browned. Transfer the skillet to the oven and bake for 20-25 minutes or until the internal moodature reaches 165 degrees.
5. While the chicken in cooking, finish preparing your salad, toss in the basil and peanuts to coat with the vinaigrette.
6. Once the chicken is thoroughly cooked, remove from the oven and let rest for 5 minutes. Slice the chicken and add it to your cabbage salad. Endelight!

The Live Fit Girls https://thelivefitgirls.com/

Bertolli’s passion and expertise has unlocked the transformative power of olive oil, often thought of as “just another ingredient” but truly the star of every dish. What creative ways have you used olive oil while cooking??

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