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!

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close-up photo of Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed

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 that cabbage is a cruciferous vegetable, and therefore deemed one of the world’s healthiest foods!

Chicken and cabbage salad is also a great way to use leftover rotisserie chicken if you like to buy those roasted chickens at Costco. And 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’re possibly an ingredient that not everyone has in the spice rack, but they’re not expensive, and I think they add a lot to this type of salad.


collage photo of salad with chicken, cabbage, mustard, and celery seeds

How to make this tasty cabbage salad:

(Scroll down for the complete recipe, including nutritional information.)

  1. Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed (affiliate link), and salt or Vege-Sal (affiliate link).
  2. Dice chicken into cubes to make about 4 cups of diced chicken.
  3. Mix chicken with some of the dressing. Let chicken marinate in the dressing while you prep other ingredients.
  4. Slice green onions
  5. 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.
  6. I used twice as much green cabbage as red, but your choice on that!
  7. Put red cabbage, green cabbage, and green onions into the bowl with the chicken and add desired amount of dressing.
  8. Toss salad to combine, season with salt and fresh-ground black pepper, and serve.

thumbnail photo of Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed =

Make it a Low-Carb Meal:

I’d eat this Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed as a one-dish meal, but if you want something on the side it would be tasty with Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onions.

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

Puerto Rican Spicy Cabbage Salad

Spicy Cilantro-Peanut Slaw

Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed close-up photo
Yield: 6 servings

Chicken Cabbage Salad with Mustard

Prep Time 20 minutes
Total Time 20 minutes

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

  1. Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed, and salt or Vege-Sal.
  2. Dice chicken into cubes until you have enough to make about 4 cups of diced chicken.
  3. 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.
  4. Slice green onions (I use 1/2 cup but use less if you're not really a green onion fan.)
  5. 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.
  6. I always chop the cabbage into smaller lengths once it's sliced so it's easier to eat.
  7. 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.)
  8. Toss salad to combine.
  9. 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:

6

Serving Size:

1

Amount 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.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salad like this is perfect for low-carb or low-glycemic eating plans, and with approved ingredients it will work for the 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, and it could be Paleo if you used Paleo-approved mayo.

Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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