Description
This Spicy Ranch Chopped Chicken Cabbage Salad is a vibrant, healthy dish packed with a variety of fresh vegetables like bell pepper, carrots, crunchy cabbage, and sweet corn. Featuring grilled, marinated chicken and topped with a creamy, spicy Greek yogurt ranch dressing, this salad offers a perfect balance of heat, freshness, and satisfying texture. It’s ideal for a filling lunch or light dinner and can easily be adapted to vegetarian preferences.
Ingredients
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 substitute with diced red onion)
- ¾ cup freshly diced cilantro
- 1 cup shredded carrots (from about 2 large carrots)
- 1 red bell pepper, diced
- 1 jalapeño, 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 substitute with 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 the chicken breast with olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare the salad ingredients: While the chicken marinates, shred the cabbage, dice the green onion (or red onion), chop the cilantro, shred the carrots, dice the red bell pepper, and seed and dice the jalapeño. Combine all these vegetables along with the roasted pepitas and fresh corn in a large bowl, excluding the tortilla strips and dressing for now.
- Make the spicy Greek yogurt ranch dressing: In a medium bowl or mason jar, combine Greek yogurt, garlic powder, onion powder, lemon juice, dried dill or fresh chives, salt, water, and hot sauce. Mix or shake vigorously until well combined. Taste and adjust the hot sauce or salt according to your preference.
- Toss the salad with the dressing: Pour the prepared dressing over the salad vegetables and use tongs to gently toss everything together until the vegetables are evenly coated with the dressing.
- Grill the chicken: Preheat your grill to 400°F (204°C) and scrape any residues off the grates. Place the marinated chicken breasts on the hot grill and close the lid to retain heat. Grill the chicken for 7-9 minutes on each side, or until the internal temperature reaches 165°F (74°C). Cooking time may vary based on the thickness of the chicken breasts. Use a meat thermometer to ensure doneness.
- Assemble the salad: Once the chicken is fully cooked, slice it into thin strips. Add the grilled chicken strips on top of the dressed salad. Sprinkle the tortilla strips over the top.
- Add optional toppings and garnish: If desired, add sliced avocado and garnish with extra cilantro and green onion to enhance flavor and presentation. Serve immediately to enjoy the fresh textures and vibrant flavors.
Notes
- For a vegetarian version, substitute the grilled chicken with canned chickpeas or black beans for protein.
- If you prefer a shortcut, use your favorite store-bought ranch dressing or mix ¼ cup store-bought ranch with ½ cup Greek yogurt, and add hot sauce to taste.
- The level of spiciness can be adjusted by varying the amount of hot sauce or chipotle chili powder in the dressing.
- To save prep time, frozen corn can be used instead of fresh corn.
- Tortilla strips add a nice crunch; crushed tortilla chips can be used as an alternative.
