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Bob’s Chicken and Cabbage Salad Recipe

By: Author Anne Carter

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Bob’s Chicken and Cabbage Salad Recipe
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Bob’s Chicken and Cabbage Salad has been a quiet favorite around here, especially during those busy days when you need something hearty yet light.

It’s the perfect blend of crisp cabbage, tender chicken, and a tangy dressing that’s both refreshing and satisfying. The best part? It’s not just tasty—this salad is a powerhouse for anyone looking to maintain a balanced diet without sacrificing flavor.

With cabbage being one of the top vegetables for weight loss (low in calories but high in fiber), this dish is an easy way to stay on track.

A little tip I learned along the way: always give your cabbage a quick rinse and then pat it dry before tossing it in the salad. This step ensures the dressing clings to every piece, giving you that perfect crunch in every bite.

Why I Love This Recipe

  • This salad became my go-to when I needed a fresh, quick option that was still filling. It’s simple to make and perfect for busy weeknights.
  • The combination of crunchy cabbage and tender chicken is a texture lover’s dream, making each bite exciting and satisfying.
  • I’ve found that this dish is a fantastic way to stay on track with healthy eating, especially when life gets hectic.
  • The dressing is everything—tangy, slightly sweet, and it pulls the whole salad together.
  • It’s easy to customize! Sometimes I toss in some shredded carrots or toasted almonds for an extra boost.
Bob’s Chicken and Cabbage Salad is ready to serve

Bob’s Chicken and Cabbage Salad Recipe

Bob’s Chicken and Cabbage Salad is a fresh, crunchy, and protein-packed dish that combines tender chicken with crisp cabbage, all tossed in a tangy dressing. It’s a light yet satisfying salad perfect for a quick lunch or healthy meal prep option, and it's loaded with flavor while being easy on calories.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 320kcal
Author: Anne Carter
Servings: 8

Equipment

  • Sharp Knife
  • Large mixing bowl
  • Small Bowl
  • Tongs
  • Measuring Spoons
  • Grill Pan
  • Salad spinner

Ingredients

DRESSING

  • 8 garlic cloves finely chopped
  • 1 2 ″ piece ginger peeled, finely chopped (about 1 Tbsp.)
  • ½ cup vegetable oil
  • ¼ cup Dijon mustard
  • ¼ cup toasted sesame oil
  • ¼ cup unseasoned rice vinegar
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. soy sauce
  • Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt PJH: don’t use this much
  • Tbsp. plus 1 tsp. sugar
  • 1/2 tsp. freshly ground pepper

SALAD AND ASSEMBLY

  • 4 skinless boneless chicken breasts (about 2 lb.)
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt plus more (PJH: don’t use this much)
  • ¾ cup raw almonds
  • ½ small head of purple cabbage about 10 oz., cored, thinly sliced
  • 4 baby bok choy thinly sliced crosswise
  • 6 scallions thinly sliced
  • 2 8- oz. cans water chestnuts drained, quartered
  • 1 7- oz. bag mung bean sprouts about 2½ cups

Instructions

  • Make the dressing: Whisk together garlic, ginger, vegetable oil, Dijon mustard, toasted sesame oil, rice vinegar, lemon juice, soy sauce, salt, sugar, and pepper in a small bowl until combined. Chill if making ahead.
    This image shows making the dressing for a chicken salad. Garlic, ginger, vegetable oil, Dijon mustard, toasted sesame oil, rice vinegar, lemon juice, soy sauce, salt, sugar, and pepper are whisked together in a small bowl.
  • Marinate the chicken: Pour ½ cup of the dressing over chicken breasts, sprinkle with salt, and let it sit for at least 30 minutes at room temperature.
    Marinating chicken breasts with zesty dressing for added flavor
  • Toast almonds: Preheat oven to 350°F, toast almonds on a baking sheet for 8–10 minutes until golden. Chop and set aside.
    This image shows almonds toasting in the oven at 350°F. They are placed on a baking sheet for 8–10 minutes until golden. The almonds will be chopped for the salad.
  • Prepare chicken for baking: Remove chicken from marinade and arrange on a foil-lined baking sheet. Seal in a foil packet.
    This image shows marinated chicken breasts on a foil-lined baking sheet. The chicken is removed from the marinade and sealed in a foil packet for baking.
  • Bake the chicken: Bake for 30–40 minutes until the internal temperature reaches 150°F. Let cool, then shred into large pieces.
    This image shows chicken breasts baking in the oven. The internal temperature reaches 150°F, indicating they are perfectly cooked and ready to cool.
  • Prepare vegetables: Thinly slice purple cabbage, bok choy, and scallions. Drain and quarter water chestnuts, and set aside mung bean sprouts.
    This image shows shredded cooled chicken being prepared. The chicken is shredded into large pieces for the chicken salad
  • Assemble the salad: In a large bowl, toss shredded chicken, vegetables, and remaining dressing. Adjust seasoning with more salt if needed.
    This image shows shredded cooled chicken being prepared. The chicken is shredded into large pieces for the chicken salad.
  • Serve: Transfer salad to a platter and top with toasted almonds. Enjoy!
    This image shows the finished chicken salad on a platter. It is topped with toasted almonds and ready to be enjoyed.

Nutrition

Calories: 320kcal | Carbohydrates: 14g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 650mg | Potassium: 550mg | Fiber: 4g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

What can I pair with Bob’s Chicken and Cabbage Salad?

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