Healthy Chicken Cabbage Salad

1. 1

   Boil boneless skinless chicken breasts until cooked through. Set aside to cool.

2. 2

   Thinly slice the cabbage and place in a large serving bowl.

3. 3

   Add the juice of 3-4 lemons to the cabbage and mix until all the cabbage is coated. Set aside for a few minutes to allow the lemon juice to slightly wilt the cabbage. (Don't worry, the cabbage will not be soft or soggy. This is a very crunchy salad!)

4. 4

   Finely chop the garlic and add it to the salad along with the sugar. Mix well.

5. 5

   Add salt and freshly ground pepper to taste. (I usually use a few teaspoons of each, but your preference may be different so just keep adding salt and pepper a little at a time until it is seasoned the way you like it.)

6. 6

   Shred the cooked chicken and add it to the salad; mix well.

7. 7

   Chop the basil and add it to the salad right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.