Chicken and Cabbage Salad

7 Reviews
86% would make this recipe again

A quick and crunchy no-cook salad.

Preparation : 15 min Standing : 15 min
350 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Diabetes-friendly


1/4 cup mayonnaise 60 g
2 tbsp yogurt, plain, 2% 30 g
2 tbsp wine vinegar 30 mL
2 tbsp ketchup 30 g
5 cups green cabbage, or Savoy, thinly sliced 400 g
2 carrots, grated 200 g
1 red onions, thinly sliced 150 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
750 g BBQ chicken, whole, cooked, removed from bones

Before you start

A mandolin will make slicing the cabbage easier.


  1. In a large bowl, add the mayonnaise, yogurt, vinegar and ketchup.
  2. Prepare the cabbage, carrots and red onion. Thinly slice the cabbage and onion. Peel and grate the carrots. Add the vegetables to the bowl, add salt and pepper, then mix well.
  3. Remove the chicken meat from the bones, then shred or slice. Put the chicken pieces on top of the salad then serve.


Keep up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 Serving (300 g)


% Daily Value




19 g

29 %

Saturated 3.8 g
+ Trans 0 g

19 %


90 mg


230 mg

9 %


16 g

5 %


4 g

17 %


8 g

Net Carbs

12 g


30 g

Vitamin A

78 %

Vitamin C

51 %


7 %


14 %


This recipe is :
Excellent source of  :
Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Fibre, Magnesium, Pantothenic Acid, Vitamin B12, Vitamin E, Zinc
Source of  :
Calcium, Copper, Iron, Manganese, Omega-6, Vitamin B1, Vitamin B2, Vitamin D
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 2 ½

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Members' Reviews

7 Reviews (7 with rating only ) 86% would make this recipe again

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