Fresh, crunchy, and delicious, this Chicken Cabbage Salad makes the perfect anytime low-carb lunch or easy weeknight dinner. Packed with lean chicken breast, cabbage, carrots, and green onions in a light sesame vinaigrette, this refreshing cabbage salad recipe is super easy to make. Ready in less than 40 minutes!
The Crunchiest Chicken Cabbage Salad
Cabbage salad with shredded poached chicken is one of my all-time favorite combos. Don’t let its simple list of ingredients fool you – this easy salad bursts with unforgettable flavor, crunch, and texture. The tender and juicy chicken perfectly complements the crunchy cabbage, carrots, slivered almonds, chopped green onions, and sesame seeds.
The sesame dressing, made with light grapeseed oil and white balsamic vinegar, ties it all together into a light and perfectly balanced dish. Shredded rotisserie chicken makes the prep time fast and easy, but you can also poach or bake boneless, skinless chicken breasts for this simple cabbage salad recipe.
How to Make Chicken Cabbage Salad
Whisk together all of the sesame vinaigrette ingredients together in a medium bowl. In another large bowl, toss together all of the salad ingredients. When you’re ready to serve, simply toss the salad with the vinaigrette.
Storage and Leftovers
For best results, store the salad ingredients separate from the prepared vinaigrette in a sealed container in the refrigerator for up to 2-3 days. If you have leftover chicken cabbage salad that is already tossed in dressing, it will stay crunchy for about a day when stored in an airtight container in the refrigerator.
More Delicious Salad Recipes
If you try making this Chicken Cabbage Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Chicken Cabbage Salad Recipe
Ingredients
For the Salad
- 1 cabbage - whole head, chopped
- 2 carrots - julienned
- ½ cup slivered almonds
- 1 cup green onions - chopped
- 3 cups cooked shredded chicken
- 1 tbsp seasame seeds
For the Dressing
- ¼ cup grapeseed oil - or canola oil
- ⅓ cup white balsamic vinegar
- 1 lemon - juiced
- 2 teaspoon sugar
- 1 teaspoon sesame oil - plus more to taste
- salt + pepper - to taste
Instructions
- In a medium bowl whisk together all ingredients for the Sesame vinaigrette until completely combined. Set aside.
- In a large bowl toss together all ingredients for the salad.
- When ready to serve toss with desired amount of vinaigrette.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Hi there,
In the ingredients hoto, are those sesame seeds in the middle of the bowl
Yes, it’s 1 tbsp of sesame seeds. You can always add more or less to taste if you would like.
Could you use regular white vinegar instead of white balsamic or do they taste very different?
Hi Mandy, the best substitute for white balsamic vinegar is probably rice vinegar. Regular vinegar is a stronger vinegar and may not taste as good. If you don’t have rice vinegar, my other suggestions would be apple cider vinegar or even regular balsamic vinegar. Hope this helps!