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Spicy Ranch Chopped Chicken Cabbage Salad Recipe

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4.1 from 12 reviews

A vibrant and flavorful Spicy Ranch Chopped Chicken Cabbage Salad featuring grilled marinated chicken breast, fresh crunchy vegetables, roasted pepitas, and a creamy spicy Greek yogurt ranch dressing for a perfect balance of heat and tang.

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, to taste

For the Salad:

  • 6 cups shredded green cabbage (or mix of purple and green cabbage)
  • ½ cup diced green onion (or substitute 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 thawed frozen corn)

For the Spicy Greek Yogurt Ranch:

  • ¾ cup plain Greek yogurt
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 teaspoons fresh lemon juice
  • ¾ teaspoon dried dill or fresh chopped chives
  • ¼ teaspoon salt, plus more to taste
  • 2-4 tablespoons water, to thin dressing
  • 1-3 teaspoons hot sauce (e.g., Cholula) or ½-¾ 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 for garnish

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken breasts, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss everything well to evenly coat the chicken. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
  2. Prepare the Salad Vegetables: While the chicken marinates, shred and chop all the salad vegetables. Combine the shredded cabbage, diced green onion, cilantro, shredded carrots, diced red bell pepper, diced jalapeno, roasted pepitas, and fresh corn in a large bowl, keeping the tortilla strips and dressing separate for now.
  3. Make the Spicy Greek Yogurt Ranch Dressing: In a medium bowl or mason jar, mix together Greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill or chopped chives, salt, water to thin, and hot sauce or chipotle chili powder. Whisk or shake until smooth. Taste and adjust spiciness or salt as preferred.
  4. Grill the Chicken: Preheat your grill to 400°F (204°C) and clean the grates. Place the marinated chicken breasts on the grill and close the lid to retain heat. Grill each side for 7-9 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check doneness at the thickest part.
  5. Slice and Assemble the Salad: Once the chicken is cooked through, slice it into strips. Toss the chopped vegetables with the spicy ranch dressing using tongs to coat everything evenly. Top with grilled chicken strips, then add tortilla strips on top.
  6. Garnish and Serve: Add sliced avocado if using, and garnish with extra cilantro and green onion. Serve immediately for a fresh, crunchy, and spicy salad experience.

Notes

  • Marinate the chicken for longer (up to 4 hours) for deeper flavor.
  • Use frozen corn if fresh is not available; thaw before adding.
  • Adjust heat level in dressing by varying hot sauce or chipotle powder.
  • Tortilla strips add crunch, but crushed tortilla chips work as a substitute.
  • Grilling the chicken adds smoky flavor, but you can also cook it on a stovetop grill pan.

Find it online: https://glowcooks.com/spicy-ranch-chopped-chicken-cabbage-salad-recipe/