Bob’s Chicken and Cabbage Salad

We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)

Bon Appetit

• DRESSING
• 8 garlic cloves, finely chopped
• 1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
• ½ cup vegetable oil
• ¼ cup Dijon mustard
• ¼ cup toasted sesame oil
• ¼ cup unseasoned rice vinegar
• 3 Tbsp. fresh lemon juice
• 3 Tbsp. soy sauce
• Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt (PJH: don’t use this much)
• Tbsp. plus 1 tsp. sugar
• 1/2 tsp. freshly ground pepper

• SALAD AND ASSEMBLY
• 4 skinless, boneless chicken breasts (about 2 lb.)
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
• ¾ cup raw almonds
• ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
• 4 baby bok choy, thinly sliced crosswise
• 6 scallions, thinly sliced
• 2 8-oz. cans water chestnuts, drained, quartered
• 1 7-oz. bag mung bean sprouts (about 2½ cups)

1. Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
2. Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
3. Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
4. Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
5. Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
6. Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
7. Pile salad on a platter; top with reserved almonds.

• Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.