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Chopped Chicken Cabbage Salad with Spicy Ranch Dressing
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Brief Description
Chopped salad made with cabbage, corn, carrots, and grilled chicken, topped off with spicy ranch dressing.
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Main Ingredient
cabbage
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Category: Beverages
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Feel free to use store-bought ranch or mix 1/4 cup store-bought ranch with 1/2 cup Greek yogurt and add hot sauce or chipotle chili powder for spicy kick.
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Posted By: mcarr
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Posted On: Jul 22, 2020
Number of Servings:
Ingredients:
- 1 teaspoons - garlic powder
- 1/4 tablespoons - onion powder
- 2 teaspoons - fresh lemon juice
- 3/4 teaspoons - dried dill or fresh chopped chives
- 1/4 teaspoons - salt plus more as needed
- 2 tablespoons - water to thin dressing as needed
- 1 teaspoons - hot sauce (or chipotle chili powder) or to taste
- 1 cups - tortilla strips (or slightly crushed tortilla chips) for topping
- - sliced avocado optional, for topping
- 1 pounds - boneless skinless chicken breast
- 2 tablespoons - olive oil
- 1 tablespoons - honey
- - juice from 2 small limes
- 1 teaspoons - chili powder
- 1 teaspoons - cumin
- 1/2 teaspoons - garlic powder
- 1/2 teaspoons - paprika
- 1/2 tablespoons - salt
- - freshly ground black pepper
- 1/8 teaspoons - cayenne pepper
- 6 cups - shredded green cabbage (or a mix of purple and green cabbage)
- 1/2 cups - diced green or red onion
- 3/4 cups - freshly diced cilantro
- 1 cups - shredded carrots (about 2 large carrots)
- 1 - red bell pepper diced
- 1 - jalapeno seeded and diced
- 1/2 cups - roasted pepitas
- 1 1/2 cups - fresh raw corn off the cob (or thawed frozen corn)
- 3/4 cups - plain greek yogurt
- 1 pounds - boneless skinless chicken breast
- 2 tablespoons - olive oil
- 1 tablespoons - honey
- - juice from 2 small limes
- 1 teaspoons - chili powder
- 1 teaspoons - cumin
- 1/2 teaspoons - garlic powder
- 1/2 teaspoons - paprika
- 1/2 tablespoons - salt
- - freshly ground black pepper
- 1/8 teaspoons - cayenne pepper
- 6 cups - shredded green cabbage (or a mix of purple and green cabbage)
- 1/2 cups - diced green or red onion
- 3/4 cups - freshly diced cilantro
- 1 cups - shredded carrots (about 2 large carrots)
- 1 - red bell pepper diced
- 1 - jalapeno seeded and diced
- 1/2 cups - roasted pepitas
- 1 1/2 cups - fresh raw corn off the cob (or thawed frozen corn)
- 3/4 cups - plain greek yogurt
- 1 teaspoons - garlic powder
- 1/4 tablespoons - onion powder
- 2 teaspoons - fresh lemon juice
- 3/4 teaspoons - dried dill or fresh chopped chives
- 1/4 teaspoons - salt plus more as needed
- 2 tablespoons - water to thin dressing as needed
- 1 teaspoons - hot sauce (or chipotle chili powder) or to taste
- 1 cups - tortilla strips (or slightly crushed tortilla chips) for topping
- - sliced avocado optional, for topping
Directions:
In a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place covered in the fridge for at least half an hour or until ready to use.
While the chicken is marinating prepare the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
Make dressing by combining all dressing ingredients in a medium bowl or mason jar; mix or shake until well combined. Taste and add more hot sauce or seasonings as needed, then pour dressing over the salad and toss salad together with dressing.
To grill chicken:
Preheat grill to 400 degrees F and scrape clean the grates. Place chicken on the grill and close the lid. Cook for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. (Cook time will vary depending on the size of chicken pieces so be sure to check internal temperature in the thickest part of the chicken with a meat thermometer).
Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish with avocado, chopped fresh cilantro and diced green onions, if desired.
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