Chicken And Cabbage Salad Recipes

CABBAGE CHICKEN SALAD

Cabbage Chicken Salad image

"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) chicken ramen noodles
2 cups shredded cabbage
1 cup cubed cooked chicken
1/4 cup sliced green onions
3 tablespoons sesame seeds, toasted
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons water
4 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Chicken and Cabbage Salad With Miso-Sesame Vinaigrette image

This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken - and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

Provided by J. Kenji López-Alt

Categories dinner, lunch, weeknight, poultry, salads and dressings, vegetables, main course

Time 10m

Yield 2 to 4 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

8 ounces cooked, shredded chicken (about 2 cups)
1/2 cup Miso-Sesame Vinaigrette, plus more as needed
2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
8 small radishes, thinly sliced
1 (2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
Handful fresh mint leaves, very roughly chopped
Handful fresh cilantro leaves, very roughly chopped
1 small red onion or a few scallions, thinly sliced
Kosher salt and freshly ground pepper

Steps:

In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)

Goi Ga (Vietnamese Chicken and Cabbage Salad) image

Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.

Provided by annie.oakley

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless cooked chicken breasts, shredded
1 small head cabbage, finely shredded
1 bunch fresh cilantro, chopped
1 red onion, thinly sliced
1 small carrot, peeled and cut into matchsticks
½ cup white vinegar
4 tablespoons white sugar
2 tablespoons lime juice
2 tablespoons fish sauce
4 cloves garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup chopped roasted peanuts

Steps:

Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
Serve salad topped with chopped peanuts.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g

ORIENTAL CABBAGE SALAD WITH CHICKEN

Oriental Cabbage Salad With Chicken image

This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it!

Provided by Debs Recipes

Categories Chicken Breast

Time 10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) bag coleslaw mix (or 1 medium head cabbage, thinly sliced and chopped)
1 bunch scallion, thinly sliced
1 (3 ounce) package ramen noodles, broken up (Your favorite flavor!)
1 -2 cup diced cooked chicken breast
1/2 cup canola oil (or vegetable oil)
2 tablespoons sesame oil
3 tablespoons rice wine vinegar
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
2 1/2 tablespoons toasted sesame seeds
1/2-1 cup toasted slivered almonds

Steps:

Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.

Nutrition Facts : Calories 223.4, Fat 17.1, SaturatedFat 2.2, Cholesterol 9.8, Sodium 356, Carbohydrate 12.7, Fiber 2.5, Sugar 5, Protein 6.4

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