Description
A simple, crunchy salad featuring shredded cabbage and cooked chicken with a tangy dressing.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 2 cups cooked, shredded chicken breast
- 1/2 cup chopped celery
- 1/4 cup sliced almonds, toasted
- 2 tablespoons chopped green onion
- For the Dressing: 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the green cabbage, red cabbage, cooked chicken, celery, toasted almonds, and green onion in a large bowl.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth to create the dressing.
- Pour the dressing over the cabbage and chicken mixture.
- Toss all ingredients gently until everything is evenly coated.
- Serve immediately for maximum crunch, or chill for 30 minutes before serving.
Notes
- You can substitute rotisserie chicken for the cooked chicken breast to save time.
- For extra crunch, add 1/4 cup of sunflower seeds.
- If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
- Cholesterol: 85