Cabbage Apple Chicken Salad (28g of Protein)
This cabbage apple chicken salad is so, so good. It has 28 grams of protein and 326 calories per serving, and it’s creamy, crunchy, and tangy with a little kick of heat from hot honey. When I say I make this weekly, I mean I make this weekly and never get tired of it.
Rotisserie chicken is one of my favorite life hacks. It’s already cooked, it has a mix of light and dark meat, and it’s so flavorful, which makes it perfect for chicken salad. For this recipe, chop the chicken super small to keep every bite creamy and inside the sandwich. When you feel like you’ve chopped enough, chop again. Trust me.
Pile it on toasted bread, scoop it up with crackers or cucumber rounds, or roll it into a wrap. If you love the flavors, try the Hot Honey Cabbage Apple Slaw next.
Why you’ll love this recipe
- 28g of protein and 326 calories per serving
- Made with store-bought rotisserie chicken
- Stays creamy in the fridge for the week
- Works in sandwiches, wraps, or with crackers
- Only 3 to 4 minutes of cooking for the almonds
Ingredients and Substitutions:
These are the main ingredients and substitutions for this cabbage apple chicken salad. See the recipe card below for the full ingredient list and instructions.
- Rotisserie Chicken. Rotisserie chicken is the GOAT, because the mix of breast and thigh meat keeps the salad moist. Chop it super small so it blends into the dressing and holds together on bread. If you use only chicken breast, the salad will be drier, so don’t cut back on the mayo.
- Green Cabbage. I grate the cabbage on a cheese grater so it gets fine and tender. Tossing it with salt and squeezing out the liquid is what keeps the salad from turning watery.
- Granny Smith Apple. Granny Smith adds a tart crunch that balances the creamy dressing. Keep the skin on for color, and chop it small.
- Nonfat Plain Greek Yogurt. The yogurt makes up most of the dressing, so it stays creamy while adding protein. Make sure you use plain, not vanilla.
- Avocado Mayo. Avocado mayo adds sweetness and creaminess that’s hard to replace. You can swap in light mayo to lower the fat, but the flavor won’t be quite as rich.
- Hot Honey. Hot honey brings a sweet heat that pairs perfectly with the apple and Dijon. If you don’t have any, use 2 Tbsp regular honey plus 1 tsp hot sauce.
- Sliced Almonds. Toasting the almonds gives them a nutty flavor and extra crunch. Let them cool before folding them in so they stay crisp.
Dietary Modifications
- Gluten-free: Check the labels on your Worcestershire and Dijon, and serve it with gluten-free bread, crackers, or cucumber rounds.
- Dairy-free: Swap the Greek yogurt for a plain, unsweetened dairy-free Greek-style yogurt like Kite Hill. The macros will change, especially protein.
- Nut-free: Leave out the almonds.
- Lower fat: Use light mayo, and use fewer almonds or leave them out.
Expert Tip!
Chop the chicken super, super small. When you think you’re done, keep chopping. Big chunks make the sandwich fall apart when you bite into it, and small pieces make every bite creamy.
Variations
- Lettuce wraps: Serve in butter lettuce cups for a lower-carb option.
- Extra crunch: Add diced celery or more toasted almonds.
- Sweeter: Use Honeycrisp instead of Granny Smith.
- Less heat: Use regular honey instead of hot honey.
Recipe FAQs
Store it in an airtight container in the fridge for up to 5 days. I have zero issues with the apples getting soft of soggy!
I won’t even lie to you when I say I spoon feed myself this chicken salad. It is a true obsession of mine. I eat on bread, in tortillas, with crackers or cucumbers, by the spoonful and I have added it to lettuce in bowls. Try it and let me know your favorite way to eat it!
Yes. For packed sandwiches, use a sturdy roll or toasted bread, and add a leaf of butter lettuce between the bread and the filling. The lettuce acts as a moisture barrier so the bread doesn’t get soggy.
A sturdy roll or toasted bread holds up much better than soft sandwich bread but I also love this on soft rolls. Whatever you like best!!
Salt pulls water out of the cabbage. If you skip it, that water ends up in your chicken salad and makes it watery in the fridge.
To log this in MyFitnessPal or Macros First, search: Ohsnapmacros – Cabbage Apple Chicken Salad.
Check out our other high protein meals
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Cabbage Apple Chicken Salad
MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Cabbage Apple Chicken Salad
Ingredients
Chicken Salad
- 1 small rotisserie chicken meat removed and chopped (1 lb 2 oz)
- 2 cups grated cabbage
- 1/2 tsp. kosher salt for drawing water out of the cabbage
- 1 cup chopped Granny Smith apple skin on, chopped small
- 3 scallions thinly sliced
- 1/3 cup sliced almonds toasted and roughly chopped
Dressing
- 3/4 cup nonfat plain Greek yogurt
- 3 Tbsp. avocado mayo
- 1 1/2 Tbsp. apple cider vinegar
- 2 Tbsp. hot honey
- 1 Tbsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt
- Black pepper to taste
Instructions
- Toss the grated cabbage with 1/2 tsp salt in a colander and let it sit for 15 minutes. Squeeze it hard in a clean towel or paper towels to remove as much liquid as possible.
- Whisk the Greek yogurt, mayo, apple cider vinegar, hot honey, Dijon, Worcestershire, garlic powder, salt, and pepper together in a large bowl.
- Chop the chicken very small. Add it to the dressing with the squeezed cabbage, apple, and scallions, and fold until everything is coated.
- Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, until browned and fragrant, crumbling them into the pan as they toast. Let them cool, then fold them into the chicken salad.
- Chill for at least 30 minutes. Season with more salt and pepper as needed before serving.
Notes
- Grate the cabbage on a cheese grater.
- Chop the chicken super small. The mix of breast and thigh meat keeps it moist. If you use only breast meat, keep the full amount of mayo.
- To lower the fat, use light mayo and use fewer almonds or leave them out.
- For sandwiches, use a sturdy roll or toasted bread, and add a leaf of butter lettuce between the bread and the filling if you’re packing them ahead.
- Keeps for up to 3 days in the fridge. The apple softens after day two.
- Nutritional information is an estimate and will vary with substitutions.
