St. Patrick’s Day in Savannah is one of the
most anticipated events of the year and I love making festive food to
celebrate. Whether you enjoy the festivities surrounding March 17 or just a
good meal, my Chicken Salad Cabbage Cups are delicious any time of the year.
This dish was the star of a picnic in the park I planned for my coworkers, and
there were no leftovers.
Chicken salad is one of those iconic dishes in
the South that everyone has a strong opinion about, much like barbecue and
pimento cheese. Versatile, with mix-ins ranging from fruit and nuts to eggs and
onions, it can be eaten by itself, packed into croissants or scooped into lettuce.
Instead of butter lettuce or romaine, I’m giving a nod to the Irish by using
cabbage leaves as the vehicle for my chicken salad. The outer leaves make a
perfect cup, and they’re green! I use lots of green mix-ins too, like green
grapes and green onion for garnish. The pop of the sweetness from the dried
cranberries with the crunchy, nutty Georgia pecans and tender chicken is
absolutely delicious. The lemon zest and juice help to cut the richness of the
dressing, giving the salad a bright, citrus flavor.
For more St. Patrick’s Day picnic recipes, like mini shepherd’s pies, Ireland thumbprint cookies, and Irish mojitos, visit SomeKindaGood.com. In my book, Some Kinda Good, I also share an easy recipe for Green Mint Chocolate Chip Cookies. Learn more at RebekahLingenfelser.com/book. Happy St. Patrick’s Day!
Some Kinda Good Chicken Salad Cabbage Cups
Serves 6 – 8
● 1 rotisserie chicken, breast meat (white meat only), chopped, then shredded by hand
● 1/2 cup toasted pecans
● 1/2 cup of dried sweetened cranberries
● 2 stalks celery, diced
● 1 bunch green grapes, sliced vertically
● 2 stems green onion, chopped, for garnish
● 1/2 cup Dukes mayonnaise
● 1/4 cup sour cream
● Zest of 1 lemon
● 2 tablespoons lemon juice
● 2 tsp. kosher salt or more to taste
● Pinch of pepper
● 1 tsp. cayenne pepper
● 1 head of cabbage, leaves carefully removed to make cups
In a large bowl, place chicken. In a dry saute pan over medium heat, toast pecans for about 5-7 minutes, stirring constantly, until fragrant and lightly browned. Toss pecans, dried cranberries and celery together with chicken. Season the mixture with salt, pepper and cayenne. Meanwhile, whisk mayo, sour cream, lemon zest and juice. Season with salt and pepper. A little bit at the time, add the dressing to the chicken mixture until desired consistency is reached. To serve, scoop into cabbage leaves. To store, refrigerate immediately. Make ahead to allow flavors to really meld together. The longer it sits, the more Some Kinda Good it gets!