wholeliving

Red Cabbage Salad with Spicy Grilled Chicken and Pepitas

This fresh take on a Southwestern dish gets its crunch from pumpkin seeds and cabbage. Use the tortillas to make a wrap or serve them on the side.
Martha Stewart Living, September 2010
  • Yield Serves 4
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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

  1. 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.

  2. 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.

  3. Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.

  4. 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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