Spicy Ranch Chopped Chicken Cabbage Salad
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts
- 1 small head of green cabbage or 4 cups shredded cabbage
- 1 red bell pepper chopped
- 1 small cucumber diced
- 1 small red onion thinly sliced
- ¼ cup cilantro chopped
- 1 tablespoon olive oil for cooking the chicken
For the Spicy Ranch Dressing:
- ½ cup ranch dressing store-bought or homemade
- 2 tablespoons sriracha sauce adjust to taste
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by seasoning the chicken breasts with a little olive oil, salt, and pepper. Heat a grill pan or skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, set the chicken aside and let it rest for 5 minutes before chopping it into bite-sized pieces.
- While the chicken is cooking, prepare the veggies. Shred the cabbage, chop the bell pepper and cucumber, slice the red onion, and chop the cilantro. Place all these ingredients into a large mixing bowl.
- In a separate bowl, mix together the ranch dressing, sriracha sauce, lime juice, garlic powder, salt, and pepper. Adjust the level of sriracha based on how spicy you prefer your dressing.
- Add the grilled chicken to the bowl with the cabbage and vegetables. Pour the spicy ranch dressing over the top and toss everything together until the salad is well-coated and the flavors are evenly distributed.
- Serve the Spicy Ranch Chopped Chicken Cabbage Salad immediately for a fresh and crunchy meal. You can also refrigerate the salad for an hour for an even more chilled and refreshing experience.
Notes
You can adjust the dressing’s consistency by adding a little water or milk to make it creamier or thinner.
If you’re making this salad ahead of time, store the dressing separately and add it just before serving to keep the cabbage crunchy.