Spicy Ranch Chopped Chicken Cabbage Salad
User Reviews
5
Spicy Ranch Chopped Chicken Cabbage Salad
Description
Spicy Ranch Chopped Chicken Cabbage Salad features a grilled chicken breast marinated in olive oil, honey, lime juice, and a blend of spices including chili powder, cumin, garlic powder, paprika, and cayenne pepper. The chicken is grilled to develop smoky char and bold seasoning. The salad base includes shredded green cabbage, diced bell pepper, shredded carrot, fresh corn, diced jalapeño, green onions, cilantro, and roasted pepitas. A Greek yogurt-based ranch dressing with garlic powder, onion powder, lemon juice, dill, salt, and hot sauce brings creamy and tangy heat to the dish. Crunchy tortilla strips add texture on top, while optional avocado slices and extra herbs provide freshness. This salad combines crisp vegetables, protein, creaminess, and heat in a filling but fresh dish.
It is ideal as a main course salad for lunches or light dinners. The hearty ingredients provide satisfying texture and nutrients, and it can be customized to taste by adjusting the dressing’s spice level or swapping toppings. The use of grilled chicken and fresh veggies makes it balanced and flavorful.
For a vegetarian alternative, canned chickpeas or black beans can substitute the chicken. The dressing can also be simplified by using store-bought ranch mixed with yogurt. Adding more hot sauce can easily change the spiciness. The salad benefits from marinating the chicken ahead and tossing the dressing well before serving.
Ingredients
- FOR THE CHICKEN:
- 1 pound chicken breast boneless, skinless
- 2 tablespoons olive oil
- 1 tablespoon honey
- lime juice from 2 small limes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- black pepper freshly ground
- FOR THE SALAD:
- 6 cups green cabbage shredded, or mix of purple and green cabbage
- ½ cup green onion diced, or sub diced red onion
- ¾ cup cilantro freshly diced
- 1 cup carrot shredded, from 2 large carrots
- 1 red bell pepper diced
- 1 jalapeño seeded and diced
- ½ cup Pepitas roasted
- 1 ½ cups corn fresh raw off the cob, or thawed frozen corn
- For the spicy greek yogurt ranch:
- ¾ cup yogurt plain, Greek
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons lemon juice fresh
- ¾ teaspoon dried dill or fresh chopped chives
- ¼ teaspoon salt plus more to taste
- 2-4 tablespoons water to thin dressing
- 1-3 teaspoons hot sauce or ½-3/4 teaspoon chipotle chili powder, depending on how spicy you like it, I love cholula
- For topping:
- 1 cup tortilla strips or 1 cup slightly crushed tortilla chips
- avocado sliced, optional
- cilantro extra
- green onion extra
Instructions
- Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
- While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
- Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
- When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
- Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.
Notes
- For a vegetarian version, substitute the chicken with canned chickpeas or black beans.
- If skipping homemade ranch dressing, combine 1/4 cup store-bought ranch with 1/2 cup Greek yogurt for convenience.
- Adjust hot sauce quantity in the dressing to your preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 492cal | 25% |
| Carbohydrates | 45.2g | 15% |
| Protein | 37.8g | 76% |
| Fat | 20.9g | 32% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 7.6g | 30% |
| Sugar | 14.1g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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