This fresh, crunchy Chicken Salad is packed with tender chicken, crisp shredded cabbage, juicy vegetables, fresh herbs, and a creamy, tangy dressing. Inspired by your picture, this version combines a refreshing slaw-like texture with satisfying protein, making it perfect for lunch, a light dinner, or meal prep.
Recipe details
20 min
Prep time
15 min
Cook time
4
Servings
Ingredients
For the chicken salad
Cooked chicken breast, shredded
2 cups (300 g)
Green cabbage, finely shredded
3 cups
Carrot, grated
1 medium
Cucumber, thinly sliced
1 medium
Green onions, sliced
2
Fresh parsley or cilantro, chopped
¼ cup
Mandarin orange segments (optional)
½ cup
Toasted sesame seeds (optional)
1 tbsp
For the creamy dressing
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey, optional
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
1. Prepare the chicken
Cook chicken until its internal temperature reaches 165°F (74°C). Let it cool slightly, then shred it into thin strips. Leftover cooked chicken also works well.
2. Chop the vegetables
Finely shred the cabbage, grate the carrot, slice the cucumber, and chop the green onions and herbs. Drain any excess moisture from the cucumber.
3. Make the dressing
Whisk the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth. Taste and adjust the lemon juice or seasoning.
4. Combine everything
Add the chicken and vegetables to a large bowl. Pour over the dressing and toss until everything is lightly coated. Fold in the optional mandarin oranges gently.
5. Chill and serve
Refrigerate for 15–30 minutes to allow the flavors to blend. Sprinkle with sesame seeds if desired and serve chilled.
Nutrition information
Estimated per serving, assuming four servings and the dressing above.
| Nutrient | Approximate amount |
|---|---|
| Calories | 250–320 kcal |
| Protein | 28–35 g |
| Carbohydrates | 12–18 g |
| Fat | 9–14 g |
| Fiber | 3–5 g |
Values vary with the chicken, mayonnaise, and optional ingredients.
Tips for the best chicken salad
- For extra crunch: Add cabbage shortly before serving.
- For more protein: Increase the chicken or use additional Greek yogurt in the dressing.
- For a sweeter flavor: Add mandarin oranges or a few diced apple pieces.
- For a spicy kick: Mix in chili flakes or a little sriracha.
- For a lighter dressing: Replace the mayonnaise with more Greek yogurt.
- For meal prep: Keep the dressing separate until ready to eat.
Frequently asked questions (Q&A)
Q1. Can I use rotisserie chicken?
Yes. Remove the skin and bones and shred the cooked meat.
Q2. Can I make this salad without mayonnaise?
Yes. Use additional Greek yogurt for a tangy, lighter dressing.
Q3. Can I use purple cabbage?
Absolutely. Purple cabbage adds vibrant color and the same satisfying crunch.
Q4. Is this salad keto-friendly?
It can be adapted for a lower-carb diet by omitting honey and sweet fruit. Check the dressing ingredients and portion sizes.
Q5. How long does it last?
Store in an airtight container in the refrigerator at 40°F (4°C) or below and use within 3–4 days. For the best crunch, keep the dressing separate until serving.
Q6. Can I add nuts?
Yes. Chopped almonds, cashews, or peanuts add crunch and healthy unsaturated fats. They are optional and should be omitted for anyone with a relevant allergy. Check for cross-contact on packaged ingredients.
Q7. What can I serve with it?
Serve in lettuce cups, with whole-grain toast, in wraps, or alongside soup.
Q8. Why does my salad become watery?
Cucumber and cabbage release moisture over time. Drain the vegetables well, avoid overdressing, and mix just before serving when possible.
Enjoy your creamy, crunchy chicken salad! It’s fresh, customizable, protein-rich, and perfect for an easy homemade lunch.
