I’m no food blogger, but after posting a photo on Instagram, I received several requests to share the recipe for this salad (and it is one that my husband most often requests, so it has that going for it). I do know that it’s the worst when you have to do a lot of scrolling to finally reach the recipe, so I will keep the intro brief, but there are a few things you need to know before making this simple and delicious dinner.

The recipe is adapted from Food52’s Chicken and Cabbage Salad with Sesame Seeds, Scallions & Almonds, and it has been a staple in our household since I discovered it in a moment of profound post-holiday over-indulgence. It was first published five days after Christmas under the headline, “Meet the Salad Antidote for When You’ve Just Had Too Much,” and this description could not be more fitting. Upon trial and error, it makes no difference the time of year or what it is that you’ve had too much of. Alcohol? In-laws? Summer heat? Politics? Check, check, check—this salad does them all!

It is both filling and refreshing, and if you mix in a little bit of red cabbage, it is colorful enough to even serve as the main course for a dinner party. Grilled shrimp could also be a welcome addition. As I write this, it is 101 degrees outside, and in the interest of both the climate and our A/C tab, we don’t heat up the oven during the hottest months of the year at our home in Texas. This recipe requires only a quick stovetop boil to poach the chicken, and if you hurry, it can all be ready in under 30 minutes.

It is fairly straightforward, but follow the directions carefully (you don’t want to end up like one [name redacted] family member who endured several mouthfuls of salt before admitting he had helped himself to the salad before it was ready!). The exception is when it comes to personal taste on the dressing. Without further adieu, here it is:

The Salad For When You’ve Simply Had Too Much (fill in the blank)
(adapted from Food52)
the salad
3-4 chicken breasts, poached
2 tablespoons plus 1 teaspoon kosher salt
1 head cabbage (I’ve tested both and green cabbage works best, but you can mix the two or use pre-shredded, bagged cabbage)
Poach the chicken breasts and shred. Martha says differently, but with the utmost respect and deference, for this particular poach you do not need to add aromatics (i.e. herbs and stuff) or vegetables or wine to the poaching water. Just salt it to give some flavor and tenderize the chicken. This can be done ahead of time and stored in the fridge.
Slice the cabbage thinly (almost as thinly as you can while still making a clean slice) and place in the basket of a salad spinner (mine is linked here). Salt it thoroughly (don’t worry, it helps the cabbage “relax” and you’re going to rinse it off later), massage (yes, massage) the salt into the cabbage, and let it rest for 5-15 minutes. The longer you leave it, the more relaxed it will be. Make the dressing in the mean time.
the dressing (double it, just trust me)
1/2 cup grapeseed oil (can use canola)
1/4 cup good red wine vinegar (add more to adjust the consistency)
1-2 tablespoons of white balsamic vinegar (if you don’t have it, don’t worry. use regular white or red, but not regular balsamic)
juice of 1/2 lemon
1/3 c tahini
1/4 teaspoon kosher salt (or to taste)
1-2 tablespoons sesame oil (optional, and for a warmer, richer flavor that suits in fall and winter, sub toasted sesame oil)
1 teaspoon red pepper flakes (optional, and add more if you love spicy)
Order is somewhat important, but it will still taste great if you don’t follow this suggestion. Start with the vinegar(s) in your mixing bowl (or honestly, you can shake it all up in an old Bon Maman jar), and then mix the oils together, including the tahini. Slowly whisk (here!) the oil mixture into the vinegar until well combined. Then add the lemon juice, salt and pepper flakes to taste and whisk again. Ideal consistency should be slightly thicker than heavy cream.
the toppings
1 cup sliced almonds
1/3 cup black sesame seeds
(the original recipe calls for sliced scallions, and while I avoid raw onion of any kind, it might be a tasty garnish for you)
mix it all together
Remove the basket from the salad spinner and rinse the cabbage thoroughly—very thoroughly—to remove the salt. Return the basket to the spinner and spin until most of the water is removed. Toss the cabbage, chicken, almonds, sesame seeds, and scallions if you have them, together with the dressing, or serve the dressing separately.
Serve in a beautiful bowl, and a pretty tablecloth, like mine from India Amory, never hurts, either. Bon appetit!

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