Description
Spicy ranch chopped chicken cabbage salad made with crunchy cabbage, colorful vegetables, grilled chicken, and a creamy spicy Greek yogurt ranch dressing for a fresh, filling, and flavorful meal.
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon honey
- Juice of 2 small limes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
- 6 cups shredded cabbage
- 1/2 cup diced green onion
- 3/4 cup chopped cilantro
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1/2 cup roasted pepitas
- 1 1/2 cups corn kernels
- 1 cup tortilla strips
- Optional: 1 avocado, sliced
Instructions
- Marinate chicken with olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne, salt, and pepper. Refrigerate for 30 minutes.
- Prepare and chop all salad vegetables and place in a large bowl.
- Mix Greek yogurt, garlic powder, onion powder, lemon juice, dill, salt, water, and hot sauce to make dressing.
- Grill chicken at 400°F (200°C) for 7–9 minutes per side until fully cooked (165°F internal temperature).
- Slice chicken and add to salad.
- Toss salad with dressing until evenly coated.
- Top with tortilla strips, avocado, cilantro, and green onions.
Notes
- Swap chicken for chickpeas or black beans for a vegetarian version.
- Use store-bought ranch mixed with Greek yogurt for a quicker dressing.
- Adjust hot sauce to control spice level.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish
- Method: Grill
- Cuisine: American