Chicken And Cabbage Salad

This Chicken and Cabbage Salad is a fresh, light, and satisfying meal that’s perfect for lunch or a healthy dinner option. The combination of tender shredded chicken, crunchy cabbage, and crisp vegetables creates a salad with great texture and flavor. A tangy and slightly sweet dressing ties everything together, while the cabbage adds a nice bite without being too heavy. The salad is not only packed with protein and fiber but also incredibly versatile—add nuts or seeds for extra crunch, or toss in some herbs like cilantro or parsley for a burst of freshness. Whether you’re looking for a simple meal prep option for the week or something quick and nourishing, this salad is both easy to make and packed with nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 4 cups shredded green cabbage (about ½ small head)
• 1 medium carrot, julienned or grated
• ½ red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• ¼ cup toasted sesame seeds or sunflower seeds (optional)

For the Dressing:

• ¼ cup olive oil
• 2 tbsp apple cider vinegar (or rice vinegar)
• 1 tbsp honey (or maple syrup for a vegan version)
• 1 tsp Dijon mustard
• 1 tsp soy sauce or tamari
• 1 tsp sesame oil (optional, for extra flavor)
• Salt and black pepper, to taste

Instructions:

1. Cook the Chicken: Start by cooking the chicken breasts. You can either poach them in simmering water for about 15-20 minutes or grill them for 6-7 minutes per side, depending on thickness. Once cooked through, let the chicken rest for a few minutes, then shred it using two forks or slice it thinly. Set aside.
2. Prepare the Vegetables: While the chicken is cooking, prepare the cabbage, carrot, and red bell pepper. Thinly slice the cabbage and bell pepper, and grate or julienne the carrot. Place all the vegetables in a large salad bowl.
3. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, soy sauce, and sesame oil (if using). Season the dressing with salt and pepper to taste. Whisk until the dressing is smooth and well combined.
4. Assemble the Salad: Add the shredded chicken to the bowl with the vegetables. Toss everything together to mix evenly.
5. Add Dressing and Toss Again: Drizzle the dressing over the salad and toss again to coat the ingredients well. Taste and adjust seasoning with more salt, pepper, or honey if needed.
6. Garnish and Serve: Sprinkle the salad with toasted sesame seeds or sunflower seeds for extra crunch, and garnish with chopped cilantro if desired. Serve immediately, or refrigerate for up to a few hours before serving.

This Chicken and Cabbage Salad is a wonderfully refreshing dish with a perfect balance of flavors—sweet, tangy, and savory. The cabbage is crunchy and hearty, providing a great base for the juicy, shredded chicken and colorful vegetables. The simple dressing pulls everything together, and the optional toppings like sesame seeds add an extra layer of texture. It’s a meal that feels light but leaves you feeling satisfied, making it a great option for anyone looking for a nutritious, delicious salad that’s both filling and full of flavor.