Best 6 Shredded Chicken Salad With Cabbage Bell Pepper And Cilantro Recipes

Indulge in a symphony of flavors with our delectable shredded chicken salad, a culinary masterpiece that tantalizes the taste buds with its vibrant ingredients and refreshing zest. Bursting with a delightful combination of tender shredded chicken, crunchy cabbage, crisp bell pepper, and aromatic cilantro, this salad is a symphony of textures and flavors. Topped with a creamy dressing that perfectly complements the salad's vibrant ingredients, this dish is sure to become a favorite for lunch, dinner, or even as a light and satisfying snack. This article offers a collection of shredded chicken salad recipes, each with its unique twist to cater to various preferences and dietary needs. From a classic mayonnaise-based dressing to a tangy mustard vinaigrette, the diverse recipes provide a range of options for dressing enthusiasts. Whether you prefer a traditional or a more adventurous culinary experience, this article has a recipe that will satisfy your cravings.

Here are our top 6 tried and tested recipes!

SHREDDED CABBAGE AND CHICKEN SALAD

Shredded Cabbage And Chicken Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons vegetable oil
1 medium-size onion, thinly sliced
Freshly ground black pepper to taste
2 cups cooked and shredded chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup fresh mint
1/2 cup fresh coriander

Steps:

Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 767 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY RANCH CHOPPED CHICKEN CABBAGE SALAD

Spicy Ranch Chopped Chicken Cabbage Salad image

Spicy ranch chopped chicken cabbage salad made with a rainbow of veggies like bell pepper, carrots, crunchy cabbage, sweet corn and a kick of heat from jalapeño. Top this healthy chopped chicken salad with a homemade spicy greek yogurt ranch dressing for a deliciously filling salad that will keep you satisfied!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dinner Gluten Free Lunch Nut Free

Time 40m

Number Of Ingredients 34

Ingredients

For the chicken:
1 pound boneless skinless chicken breast
2 tablespoons olive oil
1 tablespoon honey
Juice from 2 small limes
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper
For the salad:
6 cups shredded green cabbage (or a mix of purple and green also works)
½ cup diced green onion (or sub diced red onion)
¾ cup freshly diced cilantro
1 cup shredded carrots (from 2 large carrots)
1 red bell pepper, diced
1 jalapeno, seeded and diced
½ cup roasted pepitas
1 ½ cups fresh raw corn off the cob (or feel free to use thawed frozen corn)*
For the spicy greek yogurt ranch:
¾ cup plain greek yogurt
1 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons fresh lemon juice
3/4 teaspoon dried dill or fresh chopped chives
1/4 teaspoon salt, plus more to taste
2-4 tablespoons water, to thin dressing
1-3 teaspoons hot sauce, depending on how spicy you like it (I love cholula!) or you can sub ½-3/4 teaspoon chipotle chili powder
For topping:
1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)
Optional: 1 avocado, sliced
Extra cilantro and green onion

Steps:

Marinate your chicken for at least 30 minutes: 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 in the fridge until ready to use.
While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 20.9 g, SaturatedFat 2.9 g, Carbohydrate 45.2 g, Fiber 7.6 g, Sugar 14.1 g, Protein 37.8 g

SHREDDED CHICKEN SALAD

Shredded Chicken Salad image

This special salad is packed with hearty chicken, fresh produce and fantastic flavor. Best of all, it's good for you. So you can enjoy every flavorful bite.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

4 cups shredded cooked chicken
2 cups shredded lettuce
1 cup julienned carrots
1 cup julienned cucumber
2/3 cup green onion strips (2-inch pieces)
1 cup canned bean sprouts
DRESSING:
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons sesame seeds, toasted
1-1/2 teaspoons light soy sauce
1/4 teaspoon pepper
1/4 teaspoon ground mustard
Hot pepper sauce to taste

Steps:

In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving, pour dressing over salad and toss gently.

Nutrition Facts :

SHREDDED CHICKEN SALAD

Shredded Chicken Salad image

A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.

Provided by Nicole Scammell

Time 1h20m

Yield 5

Number Of Ingredients 9

Ingredients

4 cups shredded cooked chicken
4 stalks celery, minced
2 large carrots, peeled and minced
1 cup mayonnaise
¼ cup sweet relish
1 tablespoon spicy brown mustard
½ medium lemon, juiced
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g

SHREDDED CHICKEN SALAD

Shredded Chicken Salad image

With a few extra ingredients, this simple salad goes from light to hearty, but still healthy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

Ingredients

Salt
2 boneless, skinless chicken breasts
1 head iceberg lettuce
2 red bell peppers
3 scallions
1 cucumber
Quick Peanut Vinaigrette
2 tablespoons chopped unsalted peanuts

Steps:

In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat; let steam 5 minutes. Shred chicken with a fork.
Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.
Toss with peanut vinaigrette and peanuts.

Nutrition Facts : Calories 337 g, Fat 19 g, Protein 32 g

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.

Tips:

Choose the right chicken. For the best flavor and texture, use cooked chicken breast or thigh meat that is not too dry. If you're using a whole chicken, remove the skin and bones before cooking.
Shred the chicken correctly. To get the best texture, shred the chicken by hand using two forks. This will give you long, thin strands of chicken that will hold together well in the salad.
Don't overdress the salad. A little bit of dressing goes a long way in this salad. Start with a small amount and add more to taste.
Use fresh vegetables. Fresh vegetables will give your salad the best flavor and texture. If you can, buy them from a local farmer's market or organic grocery store.
Make it ahead of time. This salad is great for meal prep. You can make it a day or two ahead of time and store it in the refrigerator. Just be sure to add the dressing right before serving.

Conclusion:

This shredded chicken salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. Plus, it's super easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this shredded chicken salad a try. You won't be disappointed!