Chicken Cabbage Salad with Mustard
A crunchy, tangy salad combining diced chicken with red and green cabbage in a mustardy mayo dressing.
Servings: 4 servings
Ingredients
- 4 cups diced leftover chicken
- 2 cups finely sliced red cabbage
- 4 cups finely sliced green cabbage
- 1/2 cup thinly sliced green onions
- mayonnaise for dressing
- lemon juice for dressing
- Dijon mustard for dressing
- onion powder for dressing
- celery seed for dressing
- salt to taste; used in dressing and for final seasoning
- fresh-ground black pepper to taste for final seasoning
Instructions
- Make the dressing by combining mayonnaise, lemon juice, Dijon mustard, onion powder, celery seed, and salt to taste in a small bowl; whisk until smooth.
- Dice leftover chicken into roughly 1/2-inch cubes until you have about 4 cups.
- Place the diced chicken in a large bowl and toss with some of the dressing to lightly coat; let it marinate while you prepare the vegetables.
- Thinly slice the red and green cabbage (use a mandoline or a sharp knife), then chop the sliced cabbage into shorter, bite-sized lengths.
- Thinly slice the green onions.
- Add the red cabbage, green cabbage, and green onions to the bowl with the marinated chicken; add the remaining dressing to taste.
- Toss everything together until evenly coated, then season to taste with salt and fresh-ground black pepper and serve.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Mandoline (optional)
- Measuring Cups
- Spoon or Spatula
Notes
- Adjust dressing amount to your preference.
- Use a mandoline for very thin, consistent cabbage slices.
- Leftover cooked chicken works well for this salad.