Cabbage Chicken Salad is a simple salad full of fresh vegetables and a simple dressing. The cabbage and the almonds give this salad a nice crunchy texture that I love.
This cabbage salad is super easy to make. It is excellent for when you want a lighter meal. Serve with a side of fresh fruit and crusty bread and you are all set. You can also serve it as a side dish with burgers, hot dogs, or your favorite.
I love this salad when the weather is warm when you are looking for something simple. You won’t have to heat the oven so you can keep your kitchen from heating up. But don’t let you stop that from serving this all year round. It really is one of my favorite salads any time of the year.
Ingredients you will need for this easy cabbage chicken salad
Salad
- Cabbage – a medium head works, this would be about 1 1/2 to 2 pounds.
- Green onions – the green tops are all you will need.
- Toasted Sesame seeds – If you can’t find toasted sesame seeds you can toast your own.
- Sliced almonds – This gives the salad a nice crunch
Dressing
- Sugar
- White wine vinegar – if you don’t have it on hand you can use red wine vinegar in its place.
- Soy sauce
- Chicken Bouillon – If you don’t have the granules on hand you can use the bouillon cubes and crush them so they are fine.
Helpful Tips:
- Use a food processor for shredding the cabbage. Use a blade that slices the cabbage so that it is finer.
- The soy sauce that I like for this recipe is the all-purpose soy sauce. Since this recipe does not have a lot of salt in it, the soy sauce is used to give the salad that salty flavor.
- I like to use cooked chicken breast for this recipe, but you can use leftover chicken like rotisserie chicken.
- The leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Steps for making Asian cabbage chicken salad
Step one
Add the shredded cabbage, chicken, green onions, and toasted sesame seeds to a large bowl.
Step two
In a medium bowl combine the sugar, vinegar, soy sauce, and chicken bouillon and whisk together
Step three
Pour the dressing over the salad and toss until it is well combined.
More easy recipe favorites:
If you make this Cabbage Chicken Salad, I would love to hear about them! Please leave me a comment and a rating.
Cabbage Chicken Salad
Ingredients
- 1 medium cabbage shredded (about 6 to 8 cups shredded)
- 2/3 cup green onion sliced
- 6 tablespoons toasted sesame seeds
- 1/3 cup sliced almonds
- 2 large boneless chicken breast cooked chopped
Dressing
- 6 tablespoons sugar
- 3 tablespoons vegetable oil
- 6 tablespoons white wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons chicken bouillon
Instructions
- Shred or chop the cooked chicken into small pieces and set aside.
- Add the shredded cabbage, green onions, toasted sesame seeds, and almonds to a large bowl. Toss together until they are well combined.
- In a medium bowl combine the sugar, oil, white wine vinegar, soy sauce, and chicken bouillon and whisk together.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Place in the refrigerator before serving.
Notes
- Use a food processor to shred the cabbage. Use a blade that finely slices the cabbage.
- Leftover chicken works well for this recipe.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
This recipe was originally published on June 10, 2014. It has been updated with new content and pictures on September 7, 2023.
It’s definitely a sign of deliciousness when your bowl of salad is devoured even amongst lots of other bowls of salad!
I have to admit that with the chicken in it, this would be a main dish for me on a hot summer night. I’d serve it with muffins and be very happy.
Yummy…and healthy, too! In the summertime, hot, heavy food doesn’t sound good so recipes like this are awesome.
Chicken salads are the best and it’s great to mix them up. This looks delicious!
Thanks for sharing at Marvelous Monday on Smart Party Planning 🙂
What a great way to use cabbage! I love this recipe — thanks so much.
Nice salad, so refreshing with cabbage…this is the kind of meal that I enjoy.
Hope you are having a great week Dawn 😀
My mom first shared this salad with us in the ’70s and I still love it! Adding chicken makes it perfect for lunch!!