There’s something undeniably comforting about a chopped salad — it’s colorful, crunchy, and packed with flavor in every bite. This Chopped Chicken Cabbage Salad is one of those simple dishes that feels like a warm-weather tradition. It’s the kind of salad that reminds me of family barbecues in the backyard, paper plates balanced on our knees as we sat on folding chairs, laughing and catching up.

The crunch of fresh cabbage, the juicy chicken, the creamy peanut dressing—it’s the perfect mix of texture and taste. What makes it even more special is how customizable it is. Whether you’re preparing it for a light weeknight dinner, a summer picnic, or just trying to clean out your fridge, this salad is a vibrant and nourishing go-to.

It’s also the kind of meal that gets better as it sits. That means it’s ideal for meal prep or leftovers—if you can resist eating the whole bowl right away. So if you’re craving something fresh, hearty, and absolutely bursting with flavor, this chopped chicken cabbage salad is just the thing.

Why You’ll Love This Recipe:

• So much crunch – Between the cabbage, carrots, and crunchy toppings, every bite is loaded with texture.
• Flavor-packed dressing – That peanut dressing? Creamy, savory, with just a little zing—basically irresistible.
• Protein-rich and filling – With chicken and edamame, this salad will actually keep you full.
• Meal prep friendly – Make it once and enjoy it all week.
• Naturally gluten free and dairy free – Plus, it’s easy to tweak based on dietary needs.

INGREDIENTS YOU’LL NEED:

• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded or matchstick carrots
• 1 red bell pepper, thinly sliced
• 1 cup cooked, shredded chicken breast
• 1 cup shelled edamame, cooked
• 2 green onions, thinly sliced
• ½ cup chopped cilantro
• ½ cup chopped roasted peanuts or cashews

For the Peanut Dressing:

• ¼ cup creamy peanut butter
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1–2 tablespoons warm water, to thin if needed

HOW TO MAKE CHOPPED CHICKEN CABBAGE SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep your veggies
Start by shredding your cabbage—both red and green. You can do this with a sharp knife or a mandoline slicer for really fine ribbons. Toss it into a large mixing bowl along with your shredded carrots and thinly sliced red bell pepper. The bowl will already look like a rainbow, and that’s when you know you’re on the right track.

Step 2: Cook and shred your chicken
You can use leftover chicken here, or quickly cook some chicken breast by simmering it in a pot of water with a pinch of salt until cooked through, about 15 minutes. Let it cool slightly, then shred it using two forks. Toss it right into the bowl with the veggies.

Step 3: Add the flavor boosters
Now add your cooked edamame, sliced green onions, and chopped cilantro to the bowl. This is where things start to feel fresh and fragrant. The cilantro adds such a bright, herbal note that really pulls everything together.

Step 4: Make the peanut dressing
In a small bowl, whisk together the peanut butter, sesame oil, soy sauce, maple syrup, rice vinegar, and ginger. Add warm water a little at a time to reach your desired consistency. It should be pourable but still creamy. Taste and adjust—maybe a little extra soy sauce for saltiness or more maple syrup for sweetness.

Step 5: Toss and top
Pour the dressing over the salad and toss everything together until all the veggies and chicken are well coated. Finish it off with a generous handful of chopped peanuts or cashews for that perfect finishing crunch.

HELPFUL TIPS:

• Shortcut it: Use pre-shredded cabbage and rotisserie chicken to save time.
• Dressing too thick? Add a splash more warm water and whisk again.
• Want it spicier? Stir a little sriracha or chili garlic sauce into the dressing.
• Nut-free? Swap peanut butter for sunflower seed butter and use seeds instead of nuts on top.
• Meal prep tip: Keep the dressing separate until you’re ready to eat to maintain that crunch.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Salad
• Method: No-cook / Tossed
• Cuisine: Asian-inspired
• Diet: Gluten-Free, Dairy-Free

NOTES:

This salad is super versatile—feel free to switch in napa cabbage, add shredded purple kale, or even toss in some mango slices for a sweet twist. If you’re vegetarian, skip the chicken and add tofu or chickpeas instead.

NUTRITIONAL INFORMATION:

(Per serving, approximately)
Calories: 350
Protein: 28g
Carbohydrates: 20g
Fat: 18g
Fiber: 5g
Sugar: 6g

FREQUENTLY ASKED QUESTIONS:

Can I make this salad ahead of time?
Yes! It actually tastes even better after a few hours once the flavors have had time to mingle. Just keep the dressing separate if you want the veggies to stay extra crisp.

What protein can I use instead of chicken?
Try grilled tofu, shrimp, or even thin strips of steak. Chickpeas are a great vegetarian option too.

How long does this salad last in the fridge?
It’ll keep for about 3–4 days if stored in an airtight container. Keep the dressing separate for best texture.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge. If you’ve already dressed the salad, it’s best to eat it within 2–3 days for maximum crunch. For meal prep, store the salad and dressing separately and combine just before eating.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other crunchy, colorful delights:

• Gochujang Beef Bowls
• Beef and Pepper Rice Bowl
• Classic Pasta Salad
• Balsamic Steak Gorgonzola Salad with Grilled Corn

CONCLUSION

This Chopped Chicken Cabbage Salad is one of those magical meals that hits every note—fresh, filling, and full of flavor. Whether you’re meal prepping for the week or throwing together a quick dinner, it’s the kind of dish that brings a little brightness to your day. Don’t be surprised if it becomes a regular in your rotation!

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