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Bowl of shredded chicken salad with cabbage, carrots, green onions, and almonds

Shredded Chicken Salad with Crunchy Cabbage Mix

This budget-friendly shredded chicken salad combines tender chicken, crunchy cabbage, carrots, and a creamy dressing for a satisfying slaw-style meal. Perfect for meal prep or a quick lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken from about 1 lb boneless skinless chicken breasts or rotisserie chicken
  • 4 cups shredded green cabbage about half a medium head
  • 2 large carrots shredded or julienned
  • 4 green onions sliced
  • 1/2 cup toasted sliced almonds optional
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the chicken: Place chicken breasts in a pot, cover with salted water, bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until internal temp reaches 165°F. Let cool slightly, then shred with two forks. (Or use leftover rotisserie chicken.)
  2. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. Taste and adjust seasoning.
  3. Combine: In a large bowl, toss together shredded chicken, cabbage, carrots, and green onions. Pour dressing over and mix well.
  4. Chill: Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, stir in toasted almonds if using. Serve cold or at room temperature.