Description

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.

Ingredients

Scale

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 hopped 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

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.

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.