Spicy Ranch Chopped Chicken Cabbage Salad

ambitiouskitchen.com

Kelly Killeen Talele

subheading: 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

subheading: 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)*

subheading: For the spicy greek yogurt ranch:

¾ cup plain greek yogurt

1 teaspoon garlic powder

¼ teaspoon onion powder

2 teaspoons fresh lemon juice

¾ teaspoon dried dill or fresh chopped chives

¼ teaspoon salt, plus more to taste

2 to 4 tablespoons water, to thin dressing

1 to 3 teaspoons hot sauce, depending on how spicy you like it (I love cholula!) or you can sub ½ to ¾ teaspoon chipotle chili powder

subheading: For topping:

1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)

Optional: 1 avocado, sliced

Extra cilantro and green onion

Directions at ambitiouskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer