Chicken and Veggie Salad with Lime Dressing

I found this recipe on the Food Buskers’s YouTube channel. He doesn’t have a website where he posts his recipes so I had to watch the video a dozen or so times to get all of the ingredients and proportions. I think I have everything correct.

This recipe is like a really fresh slaw with chicken. Take your time with all of the chopping, especially the cabbage. The thinner the strips the more manageable it is when you try to eat it. There’s isn’t a real specific amount for the dressing, just add it to your liking. I will say that a little goes a long way and I’ve had to eat some servings with a paper towel to wipe my face. I’ve also swapped out green, red and orange peppers for the fennel if i can’t find it. I’d also like to try adding some avocado.



1/4 to 1/2 Red cabbage

1/4 to 1/2 white cabbage

1/2 a red onion

1 bunch of cilantro

4 radishes

3 carrots (orange ones will do. if you can get rainbow or heirloom it makes a more colorful salad)

1 fennel bulb

1 jalapeno pepper

2-3 boneless chicken breasts

2-3 limes(juice and flesh)

olive oil

salt and pepper

  1. Take off a quarter to half of each cabbage depending on size. This is the base of the salad. So take your time cutting it into thin strips. Place in a bowl and break them up into strands when your done.
  2. Cut the red onion in half and then thinly slice. Break apart the slices into single pieces and place in the bowl.
  3. Separate cilantro stems from leaves. Finely chop the stems and add to bowl. Reserve leaves to garnish later.
  4. Wash and then thinly slice the radishes. Add to bowl.
  5. Wash carrots and then using a peeler shave two of the carrots down and put the shavings in the bowl. Using your knife slice the remaining carrot into thin sticks and add to bowl.
  6. Remove fennel stems. Cut bulb in half, then quarters. Cut the bottom corner out of each piece of the bulb. Thinly slice remaining fennel pieces.
  7. Open up the jalapeno pepper with a knife. Remove the seeds and pith. Thinly slice.
  8. I used a George Foreman grill and cooked each chicken breast for 9-11 minutes. Before putting each breast in I covered it in plastic wrap and whacked it with a rolling pin to get it a uniform thickness. Let it cool before slicing it into thin strips. Season with salt and pepper. You could also buy pre-cooked chicken breasts or use leftover rotisserie chicken meat.
  9. Give it all a mix in the bowl to get it evenly distributed. The proportions here are approximates based on the size of your veggies and also your preferences for certain veggies.
  10. Roll the limes on a cutting board to loosen up the insides. Slice in half and squeeze out as much juice as possible into a separate bowl. I push the halves inside out and milk as much juice out as possible. Then I try to strip out some of the flesh, chop it and then add it to the salad. Add olive oil to lime juice mixing two parts oil to one part juice. (The FoodBusker uses rapeseed oil. I couldn’t find it in US grocery stores. I tried canola, but found it lacking.)
  11. Shake or stir the dressing until it emulsifies. Dress the salad by adding a little at a time. Garnish with some radish, carrot and cilantro pieces. Dress it right before you eat it.
  12. This makes about 6 good-sized salads with leftovers. I chopped all of the leftovers and put them in a bag in the freezer. Waiting to see how they taste after i thaw them out.

Here’s the FoodBusker’s video to see how he chopped all of the vegetables, especially the fennel bulb.


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