Chicken Cabbage Salad
This chicken cabbage salad combines crisp red cabbage, diced chicken, fresh vegetables, and a creamy Dijon dressing. It’s quick to prepare, packed with texture, and perfect for lunch, meal prep, or a light dinner.
Ingredients
Salad
- 500 g shredded red cabbage
- 200 g cooked chicken diced or shredded
- ½ English cucumber thinly sliced
- 1 medium carrot peeled and shredded
- 2 tablespoon fresh parsley chopped
Dressing
- 100 g plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoon extra virgin olive oil
- Juice of ½ lemon
Instructions
- Add the 500 g shredded red cabbage, 200 g cooked chicken, diced, ½ English cucumber, sliced, 1 medium carrot, shredded, and 2 tbsp fresh parsley, chopped, to a large mixing bowl.
- In a small bowl, whisk together the 100 g plain Greek yogurt, 1 tbsp Dijon mustard, 1 tsp kosher salt, ½ tsp black pepper, 1 tbsp honey, 2 tbsp extra virgin olive oil, and the juice of ½ lemon until smooth and creamy.
- Pour the dressing over the salad and toss until all the ingredients are evenly coated.
- Serve immediately, or refrigerate for 15–20 minutes to allow the flavors to meld before serving.
Notes
Use Chicken You Already Have: I like using leftover roasted chicken or rotisserie chicken here because it makes the salad quick and adds more flavor.
Slice the Cabbage Thinly: For the best texture, I prefer the cabbage finely shredded so it feels crisp but not too chunky.
Taste the Dressing First: Before adding it to the salad, I always taste the dressing and add a little extra lemon juice if it needs more brightness.
Chill Before Serving: When I have time, I like chilling the salad for 15–20 minutes so the dressing settles into the cabbage without making it too soft.
Storage: I keep leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 231kcal | Carbohydrates: 18g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 716mg | Potassium: 580mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4176IU | Vitamin C: 76mg | Calcium: 108mg | Iron: 2mg
