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Chicken Cabbage Salad

Chicken Cabbage Salad

AmericanAmericanEasyEasySaladSalad
A plate of grilled chicken cabbage salad
Tiamongla Kasar
Written by
Tiamongla Kasar
Contributer Intern

Grilled
Chicken Cabbage Salad
Recipe: Quick Meal For Busy Days

28 mins
Cooking Time
Easy
Difficulty
17
Ingredients
Non Veg
Diet
Grilled chicken cabbage salad recipe gives a fresh, feel-good bowl that’s perfect for days when you want something light but satisfying. It’s built with juicy grilled chicken, crisp shredded cabbage, and a mix of simple veggies that add both colour and crunch. Everything is tossed in a bright lemon dressing that lifts the flavours and keeps the salad refreshing from the first bite to the last. This chicken salad recipe is designed to fit into your everyday routine without any fuss. Start by seasoning and grilling the chicken until it’s juicy and slightly charred, and then slice it into desired sizes. While the chicken rests, toss together shredded cabbage, a handful of fresh vegetables, and lightly grilled zucchini for added texture. Drizzle everything with a simple lemon dressing, and give it a gentle mix. It’s a healthy salad recipe that comes together quickly, making it ideal for lunch, dinner, or even meal prep. If you like cabbage salad recipes that are flexible and easy to customise, this one won’t disappoint. You can swap in your favourite vegetables, adjust the seasoning, or even use leftover chicken to save time. It stores well, stays crisp, and tastes just as good later, making it a smart and delicious choice for any day of the week.

Ingredients

UNITSIngredients
For the Chicken:
2Chicken breasts (boneless, skinless)
2 tablespoonsOlive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon Paprika
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper
For the Salad:
4 cupsCabbage (shredded, green/purple/mix)
1/2 Carrot (peeled and shredded)
2Green onions (thinly sliced)
1Zucchini (grilled and sliced)
1/2 cupRed onion (chopped)
For the Dressing:
1 tablespoonLemon juice (freshly squeezed)
2 tablespoonsExtra virgin olive oil
a pinchRed crushed pepper
to tasteSalt
to tasteBlack pepper