Description
This Spicy Ranch Chopped Chicken Cabbage Salad is a vibrant and healthy meal featuring marinated grilled chicken breast, a colorful mix of fresh vegetables, and a creamy homemade spicy Greek yogurt ranch dressing. Packed with textures and bold flavors, it's perfect for a satisfying lunch or dinner that’s both nutritious and delicious.
Ingredients
Scale
For the chicken:
- 1 pound boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon honey
- 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
- Freshly ground black pepper, to taste
For the salad:
- 6 cups shredded green cabbage (or a mix of purple and green cabbage)
- ½ cup diced green onion (or diced red onion)
- ¾ cup freshly diced cilantro
- 1 cup shredded carrots (from 2 large carrots)
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- ½ cup roasted pepitas
- 1½ cups fresh raw corn off the cob (or thawed frozen corn)
For the spicy Greek yogurt ranch dressing:
- ¾ cup plain Greek yogurt
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons fresh lemon juice
- 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 (such as Cholula) or ½-¾ teaspoon chipotle chili powder
For topping:
- 1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)
- Optional: 1 avocado, sliced
- Extra cilantro and green onion, for garnish
Instructions
- Marinate the chicken: In a large bowl, combine chicken breasts, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss thoroughly to coat the chicken evenly. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Prepare the salad vegetables: While the chicken marinates, shred the cabbage, dice the green onions, cilantro, bell pepper, and jalapeno, and shred the carrots. Place all salad ingredients except the tortilla strips and dressing into a large mixing bowl.
- Make the spicy Greek yogurt ranch dressing: In a medium bowl or mason jar, combine Greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill or chopped chives, salt, water, and hot sauce or chipotle chili powder. Whisk or shake well until smooth. Taste and adjust spiciness or seasoning as desired. Pour the dressing over the salad and toss gently with tongs until well combined.
- Grill the chicken: Preheat your grill to 400 degrees Fahrenheit and clean the grates. Place marinated chicken breasts on the grill and close the lid to retain heat. Grill the chicken for 9 minutes on the first side, then flip and cook an additional 9 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Cooking times may vary depending on the thickness of the chicken.
- Assemble the salad: Once grilled, let the chicken rest for a few minutes, then slice into strips. Top the dressed salad with the grilled chicken strips, sprinkle with tortilla strips, and garnish with sliced avocado, extra cilantro, and green onion as desired. Serve immediately.
Notes
- Marinate the chicken for longer, up to 2 hours, for more intense flavor.
- Use a mix of purple and green cabbage for a more colorful salad.
- Adjust the heat level by varying the amount of jalapeno and hot sauce in the dressing.
- To make this salad dairy-free, substitute Greek yogurt with a vegan yogurt alternative.
- If fresh corn is unavailable, thawed frozen corn works perfectly in this recipe.
- Leftover salad can be stored overnight without tortilla strips to keep them crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
- Sugar: 14.1 g
- Sodium: 650 mg
- Fat: 20.9 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45.2 g
- Fiber: 7.6 g
- Protein: 37.8 g
- Cholesterol: 75 mg
