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prep time
30 min
cook time
0 min
ready time
30 min
Low Carb Spicy Ranch Chicken Cabbage Salad
As spring emerges with its vibrant colors and flavors, it's the perfect time to embrace light and refreshing Low-Carb, High-Protein salad recipes. For those following a Keto lifestyle, finding suitable options can sometimes be a challenge, but fear not, we've got you covered with this delectable spicy ranch chicken cabbage salad. Packed with fresh ingredients and bold flavors, it's an ideal addition to your lineup of Keto High-Protein salads.
Are there any variations to this recipe?
Absolutely! This recipe offers plenty of room for customization to suit your taste preferences. While we've combined shredded green cabbage, bell peppers, cilantro, and more to create a satisfying salad base, feel free to mix it up. Swap out the chicken breast for grilled shrimp or tofu to change up the protein component. Experiment with different veggies such as cherry tomatoes, cucumber, or radishes for added crunch and color. You can even incorporate different herbs and spices into the dressing to give it a unique twist.
Can I make this recipe ahead of time?
Absolutely! One of the perks of this recipe is its meal-prep-friendly nature. You can marinate the chicken ahead of time and store it in the fridge until you're ready to grill. Similarly, you can chop and prepare the salad ingredients in advance, keeping them refrigerated until needed. When you're ready to assemble the salad, simply grill the marinated chicken and toss it with the prepped veggies and dressing. This salad makes for one of the best easy High-Protein dinner salad recipes.
How to store this recipe?
Storing this recipe is simple. If you have any leftovers, transfer them to an airtight container and refrigerate for up to two days. Keep the grilled chicken separate from the salad to prevent it from becoming soggy. When ready to enjoy, simply toss the salad with a fresh batch of dressing and top it with the grilled chicken strips. With proper storage, you can savor the flavors and textures of this delightful Keto-friendly salad whenever hunger strikes.
Net Carbs
7.4 g
Fiber
3.2 g
Total Carbs
10.7 g
Protein
38.7 g
Fats
10 g
289 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken breast
1 lb
Extra virgin olive oil
1 tbsp
Keto Golden Syrup
1.5 tbsp
Lime juice, canned, bottled or boxed
2 tbsp
Chili powder
1 tsp
Cumin, ground
1 tsp
Garlic powder
0.5 tsp
Paprika
0.5 tsp
Cayenne
0.13 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
5% Authentic Greek Strained Yogurt
0.75 cup
Garlic powder
0.5 tsp
Onion powder
0.25 tsp
Lemon juice
2 tsp
Dill weed, dried
0.75 tsp
Salt
0.5 tsp
Water
2 tbsp
Red Hot Original Cayenne Pepper Sauce
3 tsp
Cabbage, green, raw
2 cup, shredded
Red cabbage
1.5 cup, shredded
Scallions
3 medium - 4 1/8" long
Cilantro
0.75 cup
Carrots, raw
1 medium - 6" to 7" long
Red pepper
0.5 cup, chopped
Jalapeno peppers, raw
1 regular - approx 2" long
Recipe Steps
steps 4
30 min
Step 1
Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, ½ tsp garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.Step 2
While the chicken is marinating you can prep and chop the veggies for the salad. Shred the green cabbage, red cabbage, and carrot, and dice the spring onion, bell pepper, jalapeno, and cilantro. Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, 1 tsp 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 tongs to combine salad together with the dressing.Step 3
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.Step 4
Once the chicken is done, cut it into strips and top the salad with it. Garnish with cilantro and green onion.
