Spicy Ranch Chopped Chicken Cabbage Salad

Spicy Ranch Chopped Chicken Cabbage Salad prepared with a variety of vegetables, including bell pepper, carrots, crunchy cabbage, sweet corn, and jalapenos for a spicy touch. For a satisfying salad that will keep you full, top this nutritious chopped chicken salad with a homemade spicy greek yogurt ranch dressing.

You can bet I will order a chopped salad if it is offered on the menu of a restaurant. I enjoy eating a large dish of vegetables, lean protein, and crunchy greens. It is pleasant, healthful, full, and especially cooling during the heat. Several years ago, I decided it would be fun to make some of my favorite go-to restaurant-style dishes at home, starting with this outrageously delectable and crispy chopped chicken cabbage salad.

This chicken cabbage salad's crunch comes from green cabbage (but red cabbage would also work! ), along with a ton of other fresh, raw vegetables, a hint of sweetness from corn, a zing from jalapenos, smoothness from avocado, and homemade spicy greek yogurt ranch.

Spicy Ranch Chopped Chicken Cabbage Salad Ingredients

For the chicken:

• 1 pound boneless skinless chicken breast
• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice from 2 small limes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ½ teaspoon salt
• Freshly ground black pepper

For the salad:

• 6 cups shredded green cabbage (or a mix of purple and green also works)
• ½ cup diced green onion (or sub diced red onion)
• ¾ cup freshly diced cilantro
• 1 cup shredded carrots (from 2 large carrots)
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• ½ cup roasted pepitas
• 1 ½ cups fresh raw corn off the cob (or feel free to use thawed frozen corn)*

For the spicy greek yogurt ranch:

• ¾ cup plain greek yogurt
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon dried dill or fresh chopped chives
• 1/4 teaspoon salt, plus more to taste
• 2-4 tablespoons water, to thin dressing
• 1-3 teaspoons hot sauce, depending on how spicy you like it (I love cholula!) or you can sub ½-3/4 teaspoon chipotle chili powder

For topping:

• 1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)
• Optional: 1 avocado, sliced
• Extra cilantro and green onion

Instructions

1. Chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper should all be combined in a big basin. Marinate the chicken for at least 30 minutes. Mix everything thoroughly, then store in the refrigerator until ready to use.
2. The salad's vegetables can be prepared and chopped while the chicken is marinating. Put all of the salad's components in the bowl minus the tortilla strips (and the dressing).
3. To make the dressing, combine the greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water, and hot sauce in a medium bowl or mason jar. Mix or shake until thoroughly blended, taste, and, if you want it hotter, add additional hot sauce. Then, pour dressing over the salad and toss the salad with the dressing using tongs.
4. If you're prepared to cook chicken: Scrape clear any food debris from the grates and preheat your grill to 400 degrees Fahrenheit. Place your chicken breasts on the grill that has been warmed, then cover it. In order to prevent heat loss while your chicken is cooking, it's crucial to keep the grill's lid closed. Grill your chicken breast for 7-9 minutes on each side, or until the internal temperature reaches 165 degrees F. Depending on the size of your chicken breast, cooking time will vary a little. Use a meat thermometer to check the internal temperature of the thickest section of the chicken breast.
5. When the chicken is finished cooking, slice it into strips, then sprinkle tortilla strips on top of the salad. Avocado, cilantro, and green onion are good toppings.