1headconehead cabbage(or replace with ½ head standard round green cabbage, sliced)
1purple onions(or replace with green onions, sliced)
9sweet snacking peppers(or replace with ½ bell pepper of your choice, sliced)
1cupgreen grapes(cut in half)
1tbspEVOO(plus extra for chicken)
½ - 1tspraw honey(adjust to taste)
Salt and pepper(adjust to taste)
Chicken and Garnish
1poundraw chicken breast
Penzy's Mural of Flavor spice, or your own favorite seasoning(to season the chicken before grilling)
Toasted sesame seeds(for garnish)
Rub the chicken breast with olive oil, and coat with the Penzy's (or other) spice and some kosher salt.
Grill the chicken until it reaches an internal temp of 165°F.
Let the chicken rest about 10 minutes.
Slice, chop, or shred the chicken - whatever you prefer!
While the chicken is resting, chop up the rest of the vegetables, and mix together the dressing ingredients.
Toss all the ingredients together and enjoy immediately!
This salad will also do well as leftovers for up to 3 days; the cabbage holds up well to the dressing and doesn't get overly soggy.One pound of chicken breast is the amount recommended for a full Medifast lean and green meal. However, if you want to make this recipe a little lighter, you could easily use one chicken breast split between the two servings.