Spinach Ranch Chopped Chicken & Cabbage Salad
This hearty salad combines juicy grilled chicken, crunchy cabbage, and fresh baby spinach tossed in a creamy homemade ranch dressing. It’s loaded with flavor, texture, and nutrition — perfect for a balanced lunch or light dinner. The mix of crisp veggies and tender chicken makes it both refreshing and filling.
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Salad:
2 cups cooked chicken breast, diced or shredded (grilled or rotisserie)
2 cups baby spinach, chopped
2 cups green or purple cabbage, shredded
1 cup romaine lettuce, chopped (optional for added crunch)
1 small carrot, grated
½ red bell pepper, finely chopped
½ cup corn kernels (fresh or canned)
2 green onions, sliced
¼ cup fresh parsley, chopped
For the Creamy Ranch Dressing:
½ cup plain Greek yogurt (or mayonnaise for a richer flavor)
2 tbsp buttermilk (or regular milk)
1 tbsp olive oil
1 tsp lemon juice
1 clove garlic, finely minced
1 tsp dried dill
½ tsp onion powder
½ tsp dried parsley
½ tsp salt
¼ tsp black pepper
(Optional: add a pinch of smoked paprika for depth or a touch of honey for balance)
Instructions
1. Prepare the Chicken:
If using raw chicken, season lightly with salt, pepper, and a drizzle of olive oil.
Grill or pan-sear over medium heat for 6–8 minutes per side until golden and cooked through.
Let rest for a few minutes, then dice or shred into bite-size pieces.
2. Make the Ranch Dressing:
In a small bowl, whisk together Greek yogurt, buttermilk, olive oil, lemon juice, garlic, dill, onion powder, dried parsley, salt, and pepper until smooth.
Taste and adjust seasoning (add more lemon or dill if desired).
3. Assemble the Salad:
In a large mixing bowl, combine chopped spinach, shredded cabbage, romaine (if using), grated carrot, bell pepper, corn, green onions, and parsley.
Add cooked chicken to the bowl.
4. Toss with Dressing:
Pour the ranch dressing over the salad.
Toss gently to coat everything evenly.
5. Serve:
Serve immediately as a main meal or chill for 15–20 minutes before serving for extra freshness.
Notes & Tips
Make it vegetarian: Replace chicken with chickpeas or grilled tofu.
Meal prep: Store dressing separately and toss right before serving to keep greens crisp.
Extra crunch: Add sunflower seeds, almonds, or crushed pita chips.
Add cheese (optional): A sprinkle of feta or shredded cheddar works beautifully.
Frequently asked questions FAQs
Q: Can I use store-bought ranch dressing?
A: Yes, but homemade ranch tastes fresher and is healthier.
Q: Can I make this ahead?
A: You can prep all ingredients a day in advance. Keep the dressing and salad separate until serving.
Q: What’s the best chicken for this salad?
A: Grilled or roasted chicken breast works best for flavor and texture.
Nutritional Information
Calories: 380
Protein: 34g
Fat: 16g
Carbohydrates: 20g
Fiber: 5g
Sugars: 5g
Sodium: 480mg