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Gallery Red Cabbage Salad with Spicy Grilled Chicken and Pepitas Credit: Raymond Hom Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1/3 cup pepitas (green hulled pumpkin seeds) 2 ears corn, husked 1/2 medium red onion, thinly sliced 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Coarse salt 1 pound chicken cutlets 4 whole-wheat tortillas (7 inches) 3 ounces baby spinach (4 cups) 1/2 small red cabbage, shredded 3 tablespoons fresh lime juice (from 3 limes), plus lime wedges for serving 1 tablespoon plus 1 teaspoon safflower oil 1/3 cup plain low-fat yogurt
Gallery Red Cabbage Salad with Spicy Grilled Chicken and Pepitas Credit: Raymond Hom
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas Credit: Raymond Hom
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas
Credit: Raymond Hom
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1/3 cup pepitas (green hulled pumpkin seeds) 2 ears corn, husked 1/2 medium red onion, thinly sliced 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Coarse salt 1 pound chicken cutlets 4 whole-wheat tortillas (7 inches) 3 ounces baby spinach (4 cups) 1/2 small red cabbage, shredded 3 tablespoons fresh lime juice (from 3 limes), plus lime wedges for serving 1 tablespoon plus 1 teaspoon safflower oil 1/3 cup plain low-fat yogurt
Directions
Toast pepitas in a heavy skillet (preferably cast-iron) over medium-high heat, stirring occasionally, until brown and starting to pop, 2 to 4 minutes; transfer to a plate. Slice kernels off corncobs. Return skillet to medium-high heat. Cook corn, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Stir in onion. Combine spices and 1 teaspoon salt; stir 1 teaspoon into corn. Season chicken evenly on both sides with remaining 2 teaspoons spice mixture.
Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes; remove from pan, and slice.
Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.
Toss spinach and cabbage with corn mixture. Toss in pepitas, lime juice, and oil. Divide among 4 plates. Serve with chicken, tortillas, yogurt, and lime wedges.
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All Reviews for Red Cabbage Salad with Spicy Grilled Chicken and Pepitas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Cabbage Salad with Spicy Grilled Chicken and Pepitas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
