Low Carb Spicy Ranch Chicken Cabbage Salad

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    0 min

  • ready time

    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

Low Carb Spicy Ranch Chicken Cabbage Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken breast

    Chicken breast

    1 lb

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Keto Golden Syrup

    Keto Golden Syrup

    1.5 tbsp

  • Lime juice, canned, bottled or boxed

    Lime juice, canned, bottled or boxed

    2 tbsp

  • Chili powder

    Chili powder

    1 tsp

  • Cumin, ground

    Cumin, ground

    1 tsp

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Paprika

    Paprika

    0.5 tsp

  • Cayenne

    Cayenne

    0.13 tsp

  • Salt

    Salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • 5% Authentic Greek Strained Yogurt

    5% Authentic Greek Strained Yogurt

    0.75 cup

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Onion powder

    Onion powder

    0.25 tsp

  • Lemon juice

    Lemon juice

    2 tsp

  • Dill weed, dried

    Dill weed, dried

    0.75 tsp

  • Salt

    Salt

    0.5 tsp

  • Water

    Water

    2 tbsp

  • Red Hot Original Cayenne Pepper Sauce

    Red Hot Original Cayenne Pepper Sauce

    3 tsp

  • Cabbage, green, raw

    Cabbage, green, raw

    2 cup, shredded

  • Red cabbage

    Red cabbage

    1.5 cup, shredded

  • Scallions

    Scallions

    3 medium - 4 1/8" long

  • Cilantro

    Cilantro

    0.75 cup

  • Carrots, raw

    Carrots, raw

    1 medium - 6" to 7" long

  • Red pepper

    Red pepper

    0.5 cup, chopped

  • Jalapeno peppers, raw

    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 1
  • 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 2
  • 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 3
  • Step 4

    Once the chicken is done, cut it into strips and top the salad with it. Garnish with cilantro and green onion.
    Step 4