Name: Chicken Cabbage Salad with Creamy Dijon Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 500 g red cabbage (finely shredded); 200 g cooked rotisserie chicken (diced or shredded); ½ English cucumber (thinly sliced); 1 medium carrot (peeled and shredded); 2 tablespoons fresh parsley (chopped); 100 g full-fat plain Greek yogurt; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon honey; 2 tablespoons extra virgin olive oil; Juice of ½ lemon

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This chicken cabbage salad combines rotisserie chicken, crisp red cabbage, cucumber, carrot, and parsley with a creamy Greek yogurt Dijon dressing. It takes 15 minutes to prepare, making it a practical lunch, meal-prep option, or light dinner.

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Creamy chicken cabbage salad with red cabbage, cucumber, carrot, and tender chicken pieces in a light dressing

Why You'll Love My Chicken Cabbage Salad

Ready without cooking: Prepared rotisserie chicken keeps the complete recipe within 15 minutes.
Crunch that lasts: Red cabbage stays firmer than lettuce, especially when the dressing is stored separately.
Balanced creamy dressing: Greek yogurt, Dijon, lemon, and honey create a tangy dressing with gentle sweetness.
Two serving textures: Serve it immediately for firmer crunch, or chill briefly for slightly softer cabbage.

I often make this chicken cabbage salad when I want something quick but still satisfying. Using leftover rotisserie chicken means I can assemble lunch without switching on the oven. The sturdy cabbage suits the same practical lunches as my rotisserie chicken salad. I also use leftover chicken in my chicken salad with grapes, although this version stays more savory. When I want another crisp option, my high-protein cucumber chicken salad brings a different texture. This version remains especially useful when I need a complete salad in 15 minutes.

I like how Dijon and lemon sharpen the yogurt dressing, while honey rounds out their acidity. Thinly shredded cabbage stays crisp, while cucumber and carrot add freshness and gentle sweetness. Whisking the dressing separately makes it smooth before it reaches the vegetables. That light, creamy approach also works well in my Waldorf salad without mayo. For a different cabbage pairing, my tuna cabbage salad uses another convenient protein. The final toss coats every strand without losing the contrasting textures.

Key Ingredients in Chicken Cabbage Salad

The exact quantities are in the recipe card, but these ingredients shape the salad's flavor and texture.

Red cabbage, rotisserie chicken, and fresh vegetables: I use red cabbage because it gives this salad a crisp texture and holds up better than lettuce. The diced rotisserie chicken makes it more filling, while the English cucumber and shredded carrot add freshness, color, and a little natural sweetness.
Fresh parsley: I like adding fresh parsley because it lifts the whole salad and keeps the flavor bright. A small amount is enough to make everything taste fresher.
Full-fat Greek yogurt and Dijon mustard: The full- fat Greek yogurt makes the dressing creamy without feeling heavy. I use Dijon mustard because it adds a sharper, tangy flavor that works really well with the honey and lemon.
Honey, lemon, and extra virgin olive oil: I add honey to balance the tanginess, lemon juice for freshness, and extra virgin olive oil to make the dressing smooth and well-rounded. Salt and black pepper bring everything together.

How to Make Chicken Cabbage Salad

The complete printable recipe with quantities appears below. This overview shows the four main stages.

1. Assemble the salad: Add the red cabbage, diced cooked chicken, cucumber, carrot, and parsley to a large mixing bowl.

2. Make the creamy dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, salt, black pepper, honey, extra virgin olive oil, and lemon juice until smooth and creamy.

3. Toss everything together: Pour the dressing over the salad and toss until all the ingredients are evenly coated.

4. Serve or chill: Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to allow the flavors to meld before serving.

My Best Tips for a Crunchy Chicken Cabbage Salad

Shred the cabbage finely: Thin strands are easier to coat and give the finished salad a more balanced texture.
Dry the cucumber well: Removing surface moisture helps prevent the creamy dressing from becoming watery.
Use a large mixing bowl: Extra space makes it easier to distribute the chicken and dressing without compressing the vegetables.
Separate the dressing for packed lunches: Toss each portion shortly before eating so the cabbage and cucumber retain more crunch.

Storage

I store leftover chicken cabbage salad in an airtight container in the refrigerator for up to 2 days. If making it for meal prep, I like keeping the dressing separate and tossing everything together just before serving to maintain the best texture.

What to Serve With Chicken Cabbage Salad

I serve this chicken cabbage salad with warm ciabatta bread or traditional gazpacho for a light meal. When I want something more substantial, a bowl of creamy lemon chickpea soup works well beside it.