Grilled Chicken Cabbage Salad Recipe

Grilled Chicken Cabbage Salad Recipe
Grilled Chicken Cabbage Salad Recipe photo by Taste of Home
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Grilled Chicken Cabbage Salad Recipe

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This is one of my go-to summer salads. It's great with almost any grilled meat and fruit you have on hand. —Lorraine Caland, Shuniah, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 4 cups finely chopped cabbage
  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 4 medium nectarines, sliced
  • DRESSING:
  • 3/4 cup mayonnaise
  • 1/3 cup orange juice
  • 2 teaspoons grated orange peel
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds, toasted

Directions

Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Cool.
Cut chicken into thin strips. In a 4-qt. glass salad bowl, layer the cabbage, red pepper, celery, chicken and nectarines.
In a small bowl, combine the mayonnaise, orange juice, orange peel, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving. Yield: 12 servings.
Originally published as Grilled Chicken Cabbage Salad in TasteofHome.com 2017

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  • 2 pounds boneless skinless chicken breasts
  • 4 cups finely chopped cabbage
  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 4 medium nectarines, sliced
  • DRESSING:
  • 3/4 cup mayonnaise
  • 1/3 cup orange juice
  • 2 teaspoons grated orange peel
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds, toasted
  1. Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Cool.
  2. Cut chicken into thin strips. In a 4-qt. glass salad bowl, layer the cabbage, red pepper, celery, chicken and nectarines.
  3. In a small bowl, combine the mayonnaise, orange juice, orange peel, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving. Yield: 12 servings.
Originally published as Grilled Chicken Cabbage Salad in TasteofHome.com 2017

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