Cabbage Chicken Salad

Looking down at a bowl of chicken cabbage salad in a white bowl.

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.

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Course: Main Course, Side Dish

Cuisine: American

Keyword: Cabbage Chicken Salad, Cabbage Salad

Prep Time: 15

Servings:

Calories: 387kcal

Author: Dawn

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 information is an estimate and may vary with different brands of ingredients used.

Nutrition