Description
Ranch Chopped Chicken Cabbage Salad is a vibrant, satisfying dish that beautifully combines tender chicken, crunchy cabbage, and colorful vegetables in a creamy ranch dressing. Ready in just 30 minutes, this nutritious salad is perfect for lunch or dinner and is easily customizable to suit your taste. Enjoy a delightful blend of flavors and textures that will have everyone coming back for seconds!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cups green cabbage, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- ½ cup ranch dressing (store-bought or homemade)
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the Chicken: Preheat a grill or skillet over medium heat. Season chicken with salt and pepper. Cook for 6-7 minutes on each side until internal temperature reaches 165°F (75°C). Remove from heat and let rest.
- Chop the Vegetables: Thinly slice cabbage, halve cherry tomatoes, and shred carrots if needed. Combine all vegetables in a large bowl.
- Prepare the Dressing: In a small bowl, whisk together ranch dressing and lemon juice until well combined.
- Combine Ingredients: Once cooled, chop chicken into bite-sized pieces and add to the vegetable bowl. Pour the dressing over the mixture.
- Toss Together: Gently toss all ingredients until evenly coated with dressing. Adjust seasoning if necessary.
- Serve: Transfer salad to plates or serve family-style in a large bowl, drizzling any remaining dressing on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of salad (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg