Chicken and Cabbage Salad

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A quick and crunchy no-cook salad.

Preparation : 15 min Standing : 15 min
350 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Diabetes-friendly

Ingredients

1/4 cup mayonnaise 60 g
2 tbsp yogurt, plain, 2% 30 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tbsp ketchup 30 g
5 1/2 cups Savoy cabbage, or green, thinly sliced 400 g
2 carrots, grated 200 g
1 red onions, thinly sliced 150 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
750 g BBQ chicken, whole, cooked, removed from bones

Before you start

A mandolin will make slicing the cabbage easier.

Method

  1. In a large bowl, add the mayonnaise, yogurt, lemon juice and ketchup.
  2. Prepare the cabbage, carrots and red onion. Thinly slice the cabbage and onion. Peel and grate the carrots. Add the vegetables to the bowl, add salt and pepper, then mix well.
  3. Remove the chicken meat from the bones, then shred or slice. Put the chicken pieces on top of the salad then serve.

Remarks

Keep up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (300g)

Amount

% Daily Value

Calories

350

Fat

19 g

29 %

Saturated 3.8 g
+ Trans 0 g

19 %

Cholesterol

90 mg

Sodium

240 mg

10 %

Carbohydrate

16 g

5 %

Fibre

4 g

17 %

Sugars

8 g

Net Carbs

12 g

Protein

30 g

Vitamin A

78 %

Vitamin C

57 %

Calcium

7 %

Iron

14 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Excellent source of  :
Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Fibre, Magnesium, Pantothenic Acid, Vitamin B12, Vitamin E, Zinc
Source of  :
Calcium, Copper, Iron, Manganese, Omega-6, Vitamin B1, Vitamin B2, Vitamin D
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 2 ½

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