Chicken Cabbage Salad with Mustard
A crisp, tangy cabbage salad tossed with diced leftover chicken and a mustard-lemon dressing.
Equipment
- Large Mixing Bowl
- Cutting Board
- Chef’s knife
- Measuring Cups
- spoon or spatula for mixing
- mandoline (optional)
Ingredients
- 4 cups leftover cooked chicken, diced
- 2 cups red cabbage, finely sliced
- 4 cups green cabbage, finely sliced
- 1/2 cup green onions, thinly sliced
- mayonnaise for the dressing (amount as desired)
- lemon juice for the dressing (to taste)
- Dijon mustard for the dressing
- onion powder for the dressing
- celery seed for the dressing
- salt to taste (also used in dressing)
- fresh-ground black pepper to taste
Instructions
- Make the dressing by combining mayonnaise, lemon juice, Dijon mustard, onion powder, celery seed, and salt (or Vege-Sal) to taste; whisk until smooth.
- Dice the leftover cooked chicken into roughly 1/2-inch cubes until you have about 4 cups.
- Place the diced chicken in a large bowl and toss with some of the dressing to lightly coat; let it marinate while you prepare the vegetables.
- Thinly slice the red and green cabbage (a mandoline or a sharp knife works); chop the sliced cabbage into shorter, bite-sized lengths if desired.
- Thinly slice the green onions.
- Add the red cabbage, green cabbage, and green onions to the bowl with the marinated chicken; add the remaining dressing to taste.
- Toss everything together until well combined, then season the salad with salt and fresh-ground black pepper to taste and serve.
Notes
- Use a mandoline for very thin, even cabbage slices.
- Adjust dressing amount to your preference.
- Leftover cooked chicken works well in this recipe.