🥬 Spicy Ranch Chopped Chicken Cabbage Salad
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
🥗 Salad:
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3 cups green cabbage, thinly sliced
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2 cups purple cabbage, thinly sliced
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1 cup shredded carrots
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1 red bell pepper, diced
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1 cup corn kernels (fresh, frozen, or roasted)
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½ cup black beans, drained and rinsed (optional)
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2 green onions, chopped
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½ cup fresh cilantro, chopped
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2 cups cooked chicken breast, diced or shredded (grilled, roasted, or rotisserie)
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1 jalapeño, finely diced (optional, for extra heat)
🌶️ Spicy Ranch Dressing:
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½ cup ranch dressing (store-bought or homemade)
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2 tablespoons Greek yogurt or mayonnaise (for creaminess)
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1 tablespoon lime juice (fresh)
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1–2 teaspoons hot sauce (like Cholula, Tapatío, or your favorite)
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½ teaspoon smoked paprika
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¼ teaspoon cayenne pepper (adjust to heat preference)
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Salt and black pepper, to taste
Instructions
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Prepare the chicken:
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If you don’t have pre-cooked chicken, season 2 chicken breasts with salt, pepper, paprika, and a bit of olive oil.
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Grill or pan-sear for about 5–6 minutes per side until cooked through (165°F internal temperature).
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Let cool slightly, then dice or shred.
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Make the spicy ranch dressing:
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In a small bowl, whisk together ranch dressing, Greek yogurt (or mayo), lime juice, hot sauce, smoked paprika, cayenne, salt, and pepper.
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Taste and adjust spice level or thickness (add a splash of milk if you want it thinner).
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Assemble the salad:
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In a large mixing bowl, combine green and purple cabbage, carrots, bell pepper, corn, black beans, green onions, cilantro, and jalapeño (if using).
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Add the chopped chicken.
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Pour the dressing over the salad and toss until everything is evenly coated.
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Serve:
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Garnish with extra cilantro, a squeeze of lime, or even a sprinkle of crushed tortilla chips for crunch.
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Serve immediately or refrigerate up to 2 days (it keeps well because cabbage stays crisp!).
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🌟 Optional Add-Ins
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Avocado slices or diced avocado
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Crumbled cotija or feta cheese
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Tortilla strips or crushed Doritos for a fun crunch
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Pickled jalapeños for tang and spice
