Sort ingredients
rhanley
QR Code
Listen
Pdf
Preheat oven to 375°F. Line a large rimmed baking sheet with foil. Season both sides of 2 chicken cutlets with 2 teaspoons garlic-and-herb seasoning. Place the chicken on the prepared pan; drizzle with 1½ teaspoons oil. Bake until an instant-read thermometer inserted into the thickest part registers 165°F, about 10 minutes. Let rest on the pan until cool enough to handle, about 10 minutes.
Meanwhile, whisk ½ cup yogurt, 2 tablespoons water, 1½ tablespoons chives, 1½ teaspoons Worcestershire, 1½ teaspoons garlic, 1 teaspoon mustard, ½ teaspoon lemon juice, ¼ teaspoon pepper and the remaining 3 tablespoons oil together in a large bowl until combined.
On a large cutting board, chop 4 cups cabbage, the baked chicken and 7 tablespoons Parmesan until finely chopped into uniform pieces.
Transfer the cabbage mixture to the bowl with the yogurt mixture; toss until evenly coated.
Sprinkle with ⅛ teaspoon salt and the remaining 1 tablespoon Parmesan. Garnish with pepper and chives, and squeeze lemon wedges over the top, if desired. Serve with toasted baguette slices.