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Rhubarb is my new jam. I already knew I loved it in strawberry pie (and jam!), but had no idea what to do with this bright, punchy vegetable on the savory side of life. This salad came about as I was playing in the kitchen during lunch, trying to use up the last bits and bobs of various vegetables lounging in my crisper drawer. I think it turned out well.

Gluten-free, paleo, Whole30

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Rhubarb & Rosemary Chicken Cabbage Salad

1/4 head Savoy cabbage
1 hand full fresh green beans
1/2 stalk rhubarb
6 grapes
6 ounces grilled rosemary chicken breast
1Tbsp. pomegranate molasses
2Tbsp. grapeseed or pistachio oil
1Tbsp. fresh thyme
1 big pinch Kosher salt
Few grinds black pepper

Shred the cabbage (you want about 2c.).

Chop the green beans (you want about 1/4c.).

Dice the rhubarb (you want about 1/4c.).

Halve the grapes.

Chop the chicken.

Chop the thyme.

Add all to a large bowl. Drizzle the pomegranate molasses and oil over top, hit with a big pinch Kosher salt and a few grinds black pepper and toss to combine.

Serves 1 for lunch