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Grilled Chicken Cabbage Salad

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
  • Total Time
    Prep: 25 min. + cooling
  • Makes
    12 servings


  • 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
  • 3/4 cup mayonnaise
  • 1/3 cup orange juice
  • 2 teaspoons grated orange zest
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds, toasted


  • 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 zest, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving.
Nutrition Facts
1 cup: 256 calories, 16g fat (2g saturated fat), 47mg cholesterol, 221mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 18g protein.

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