Chicken Cabbage Salad with Mustard
Chicken Cabbage Salad with Mustard is so good you won’t even think about it being low-carb, and I’d make this any time of year! And this cabbage salad with chicken is perfect to make with leftover grilled chicken or rotisserie chicken!
PIN Chicken Cabbage Salad to try it later!
I updated the photos for this Chicken Cabbage Salad with Mustard earlier in the summer, and then somehow it got pushed to the end of the line and I forgot to share it with you. I hope you don’t think it’s too late in the year for an easy chicken cabbage salad for dinner!
And there’s a good reason why I was updating this recipe (besides the lackluster photos from years ago!) If you come to my house, you’d find green and red cabbage in the vegetable crisper at least 90% of the time.
I love the taste of raw cabbage, and cabbage salad like this is something I’d never get tired of eating. How handy is it that cabbage is a cruciferous vegetable, and therefore deemed one of the world’s healthiest foods! And of course, chicken cabbage salad is also a great way to use leftover rotisserie chicken if you like to buy those roasted chickens at Costco.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- diced leftover chicken
- red cabbage
- green cabbage
- green onions
- salt and fresh-ground black pepper to taste
- mayo
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- Dijon Mustard (affiliate link)
- Onion Powder (affiliate link)
- Celery Seed (affiliate link)
- Vege-Sal (affiliate link), or use a smaller amount of regular salt
Can you make the Chicken Cabbage Salad without red cabbage?
If you don’t have red cabbage on hand or don’t want to buy two kinds, you can definitely make this salad with all green cabbage.
Be sure to use celery seed in your Chicken Cabbage Salad!
Please don’t skip the celery seeds in this salad; they’re something my mother always put in coleslaw, and I always think of her whenever I use them. They might be an ingredient that not everyone has in the spice rack, but they’re not expensive, and I think they add a lot of flavor and visual appeal to this type of salad.
How low in carbs is the Chicken Cabbage Salad?
This amazing salad with chicken, two colors of cabbage, and a mustardy dressing only has 7 net carbs per serving!
Are you a cabbage salad fan?
It might be obvious that I absolutely love cabbage salad! If you’re also a fan, check out Low-Carb and Keto Cabbage Salads for more ideas.
How to make Chicken Cabbage Salad with Mustard:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed, and salt or Vege-Sal.
- Dice chicken into cubes to make about 4 cups of diced chicken.
- Mix chicken with some of the dressing. Let chicken marinate in the dressing while you prep other ingredients.
- Slice green onions
- I used a Mandoline Slicer (affiliate link) to thinly slice the red cabbage and the green cabbage, but you can use a knife as well.
- I used twice as much green cabbage as red, but your choice on that!
- Put red cabbage, green cabbage, and green onions into the bowl with the chicken and add desired amount of dressing.
- Toss salad to combine, season with salt and fresh-ground black pepper, and serve.
Make it a Low-Carb Meal:
I’d eat this Chicken Cabbage Salad as a one-dish meal, but if you want something on the side it would be tasty with Low-Carb High-Fiber Savory Muffins, Flourless Zucchini Muffins, or Savory Almond Flour Bread.
More Low-Carb Salads with Cabbage:
- Red Cabbage and Chicken Asian Salad
- Vietnamese Chicken Salad with Cabbage
- Red Cabbage Salad with Bacon and Goat Cheese
Chicken Cabbage Salad with Mustard
This Chicken Cabbage Salad with Mustard is so good and it's a perfect use for leftover rotisserie chicken.
Ingredients
Ingredients:
- 4 cups diced leftover chicken
- 2 cups finely sliced red cabbage
- 4 cups finely sliced green cabbage
- 1/2 cup thinly sliced green onions
- salt and fresh-ground black pepper to taste
Dressing Ingredients:
- 3/4 cup mayo
- 2 T fresh squeezed lemon juice
- 2 T Dijon mustard (see notes)
- 1/2 tsp. onion powder
- 2 tsp. celery seeds
- 1/2 tsp. Vege-Sal (see notes)
Instructions
- Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed, and salt or Vege-Sal.
- Dice chicken into cubes until you have enough to make about 4 cups of diced chicken.
- Put chicken in a bowl big enough to hold the finished salad, and mix chicken with some of the dressing. Let chicken marinate in the dressing while you prep other ingredients.
- Slice green onions (I use 1/2 cup but use less if you're not really a green onion fan.)
- I used a Mandoline Slicer (affiliate link) to thinly slice the red cabbage and the green cabbage, but you can use a knife as well.
- I always chop the cabbage into smaller lengths once it's sliced so it's easier to eat.
- Put red cabbage, green cabbage, and green onions into the bowl with the chicken and add the rest of the dressing (or desired amount if you don't like a lot of dressing.)
- Toss salad to combine.
- Season salad to taste with salt and fresh-ground black pepper, and serve.
Notes
You can buy Celery Seed and Vege-Sal at Amazon.com if you don't find them at your store. (affiliate links) Use more or less Dijon mustard to taste; I like more than 2 T when I make this salad.
This recipe created by Kalyn on one of many occasions she had leftover rotisserie chicken and cabbage in the vegetable crisper.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 434Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 96mgSodium 495mgCarbohydrates 11gFiber 4gSugar 5gProtein 24g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cabbage salad with chicken like this is perfect for low-carb or Keto eating plans, and with approved ingredients it will work for the original South Beach Diet as well. Light mayonnaise is best for South Beach, although mayonnaise is often made with soybean oil, which is considered a “good fat” for South Beach. This recipe is also Gluten-Free.
Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first made this tasty cabbage salad in 2009! The recipe was last updated with more information in 2024.
31 Comments on “Chicken Cabbage Salad with Mustard”
I was looking for Low-Carb Cabbage Rolls and added the word Celery when I came across this recipe. A few weeks ago I had gotten a great deal on red and green cabbage and decided to make my own chopped salad, because they can be expensive and I didn’t want to pay extra for the dressings. I looked at what some of the bagged salads had in them for my inspiration and because I also got a great deal on Brussels sprouts, carrots, kale, radishes and I used the stems to my broccoli. I ran everything through ether my food processor or my mandoline (I only needed to cut the kale by hand), and made a huge amount. I was excited to see your recipe and the link to other recipes I might be able to use in the coming weeks, because I plan to make up my own big batch of chopped salad again. Thank you for your posts.
So happy it’s useful for you! I love making a big batch of salad to eat for the week.
Hi, Kalyn,
If there are any of your fans who are vegan I have great news about a new meat alternative that is just now making it's way to Whole Foods. It's called Beyond Meat Chicken. It's AWESOME! I bought a 5pound, frozen bag of their not chicken strips and made this salad with them. (I've kept the rest frozen.) It's a great recipe and for this vegan, a great not chicken! In fact, I'm making it again today. Thanks, Kalyn!
Valerie, glad you like it! Here are a lot more ideas for Make-Ahead lunches that might be helpful.
I just made this for lunch and it is fabulous! I'm so happy to find a lunch I can make in advance and keep in the fridge. Thank you!!
I am going to be making this next week; we have huge cabbages still in the pantry and there's so much stuffed cabbage leaves one can make in a year! GReat salad, love the color and flavor.
Kristine, so glad you liked it!
I made this today…DELICIOUS! Glad that I stumbled on to your blog. I can see I'll be visiting often. Thanks 🙂
Monica, glad to hear you liked it!
I made this last night for dinner and it was great! The dressing was amazing! I didn't have celery seed, but I had celery salt and I imagine that its similar in flavor. It felt really good to eat something that tasted great, and didn't make me feel guilty. I will be definitely be making this again!
Kalyn, this looks fantastic!! And I bet it’s super filling with all the chicken.
I just did a waldorf salad with cabbage that is sweetened with agave nectar. I think you would love it for Phase 2!
http://adashofsass.com/2009/03/18/waldorf-salad/
Erin, thanks for letting me know. So glad you liked it!
I made this, and it was delicious! Thanks for the recipe!
Gourmet Mama and Jo, celery seeds are very mild in flavor, but a great addition to things like this.
Mustard seed I’ve tried, but celery not! Anyway I love salad and this makes for such a colourful dish. Great pictures too!
I have to admit, I`ve never tried celery seed. That salad looks so good, though! I think even my salad hating husband would eat something with so much color!
Thus recipe sounds wonderful. Thank you for sharing. ;o}
I followed the recipe exactly & it is fantastic. Today I had a bowl for lunch & because I had a few craisins left from my breakfast oatmeal, I threw those into the salad & it was delish. I can see tossing in a few grape halves, raisins or pecans – just for fun eating.
I love raw cabbage (though not cooked cabbage), but I usually need to let the dressing tenderize it just a bit. I keep celery seed on my spice rack specifically for cole slaw; my mother always made it that way, too.
Kalyn, this looks great. I’ve been serving a lot of different coleslaws lately. My husband seems to prefer them to lettuce based salads.
Celery seed definitely deserves to be rescued from the “retro” category and rediscovered.
This looks so good, Kalyn. Now I know what to do with the leftovers of my rotisserie chicken!
Katie, celery seeds are subtle, but they have a great flavor.
I’ll make this the minute I get home from church today. It all sounds so wonderful that I’m not sure I can screw it up no matter how I interpret!
And, about those celery seeds – fantastic on a simple cauliflower, green onion, mayo salad. They tend to get overlooked, but my mom used them in looks of recipes.
Rachel, thanks!
Alice what a brilliant idea to mix full-fat mayo with Fage 0% (fat free), even lower in fat than the mayo/light mayo and I bet the flavor is fantastic!
Count me as another lover of Costco rotisserie chickens and this sounds wonderful. I use full fat mayo mixed half and half with Fage Greek yogurt for everything and love it.
Alice
I love celery seed! This is my kind of salad.
Looks delicious! I have always never bothered with the celery seed but I will pick some up now and try it. Thanks!
Potato salad is the other thing my mom always used celery seed for! Glad I could remind you to get some.
Trish, thanks, and of course you’re welcome to link to the blog.
This looks simply wonderful. What great photography too. Would you mind if I put a link to your blog in my cooking blog sidebar?
This looks great. I used to add celery seed to slaws and potato salad all the time, but when it ran out (after a few years), I just never remembered to replace it. That’s a narrow-nitch spice. 🙂 I’ll have to pick some more up and try this. Thanks!