This Chicken Cabbage Salad recipe features grilled chicken and zucchini, crisp vegetables, and a homemade lemon dressing. Whip up this easy and delicious meal in just 20 minutes!
When the weather gets warmer, all I crave are salads! They’re an easy way to make a balanced meal with minimal effort. Plus, they’re so refreshing on hot days and won’t heat your kitchen!
I use cabbage as the base for this recipe because it’s hearty and holds up well in the fridge. This makes it ideal for meal prep, just like my Chopped Red Cabbage Kale Salad.
Chicken cabbage salad is also super versatile, so feel free to add whatever salad ingredients your family loves! To save time, you can use pre-shredded coleslaw mix or rotisserie chicken. There are tons of ways to make this recipe work for you!
- Chicken breast — I like cabbage salad best with boneless, skinless chicken breasts. Leftover rotisserie chicken is also a good time-saving option!
- Seasonings — I’m using Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper.
- Cabbage— You can either shred it fresh or use a pre-shredded coleslaw mix. I used red and green cabbage.
- Carrot — For a pop of color and a little sweetness.
- Onion — I like a mix of green and red onions for the different flavors.
- Zucchini — Sliced into a thick half-coin shape.
- Lemon juice — Freshly squeezed juice always offers the best flavor. You can substitute it with fresh lime juice, apple cider vinegar, balsamic vinegar, or rice wine vinegar instead.
Instructions
Grill the chicken and zucchini:
- First, heat a grill or grill pan and brush it with olive oil.
- Cook the zucchini until it’s tender, but still crisp.
- Then, pat the chicken dry and evenly season both sides.
- Grill the chicken for about 3-4 minutes per side, or until it reaches 165°F.
- Allow the chicken to rest before slicing it for the cabbage salad.
Make the dressing:
- Combine the lemon juice, olive oil, and seasonings in a mason jar.
- Then, shake the jar until the dressing is well combined.
- Taste and adjust the seasonings, if necessary.
Assemble the salad:
- Add the salad ingredients to a large bowl.
- Then, drizzle it with salad dressing and toss it well.
- Top the cabbage salad with sliced chicken breast, and enjoy!
Olivia’s Recipe Tips
- If you don’t have a grill, a cast iron skillet is a great alternative!
- Be sure to pat the chicken dry before seasoning it so the spices stick better. It also helps the chicken get a little crispy on the edges.
- If you don’t like crushed red pepper, you can use dried herbs instead.
- I love to top this salad with sliced avocado for even more flavor.
To Store: It’s best to store the cabbage salad, dressing, and chicken in separate containers. This will keep the salad fresh and crisp for up to 3 days in the fridge.
To Reheat: You can serve the leftover chicken cold or reheat it in the microwave.
Bread: This salad is even better with homemade garlic bread on the side.
Fries: I LOVE chicken cabbage salad with crispy air fryer sweet potato fries.
Soup: My zucchini summer soup recipe complements the salad flavors so well!
Veggies: Use the leftover vegetables to make cabbage steaks or zucchini casserole.
More Salad Recipes To Try!
Chicken Cabbage Salad
Video
Ingredients
FOR THE CHICKEN
- 2 free-range organic boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
FOR THE SALAD
- 4 cups cabbage purple, green, or a shredded mix
- 1/2 carrot peeled and shredded
- 2 green onions root end removed and sliced thin
- 1 zucchini grilled and sliced
- ½ cup red onions chopped
FOR THE DRESSING
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
Instructions
FOR THE CHICKEN
- Season chicken with all the spices from the chicken ingredients.
- Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked through.
- Leave the chicken breast to cool down, slice it and set aside.
FOR THE SALAD
- Grill the zucchini until it's tender-crisp.
- Place all the ingredients for coleslaw salad in a large bowl and toss well.
- In a mason jar, combine the freshly squeezed lemon juice and olive oil. Add salt and pepper and red crushed pepper. Shake everything together until well combined. Taste to check the seasoning and pour over the salad.
- Add the sliced chicken breast on top of the salad. Enjoy!
Notes
- Make sure you let the chicken rest before slicing it for the salad so it stays moist.
- If you don’t have chicken breasts, you can swap them for chicken thighs but you’ll have to adjust the cooking time.
- You can buy pre-shredded cabbage and carrots to save prep time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipes are all so delicious
Thank you 😉