Chicken and Cabbage Salad

9 Reviews
89% would make this recipe again

A quick and crunchy no-cook salad.

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Ingredients

1/4 cup mayonnaise 2.2 oz
2 tbsp yogurt, plain, 2% 1.1 oz
2 tbsp wine vinegar 1 fl.oz
2 tbsp ketchup 1.1 oz
5 cups green cabbage, or Savoy, thinly sliced 14.5 oz
2 carrots, grated 7.1 oz
1 red onions, thinly sliced 5.3 oz
1 pinch salt [optional]
ground pepper to taste [optional]
1.7 lb 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, vinegar 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.

Observations

Keep up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

350

Fat

19 g

29 %

Saturated 3.8 g
+ Trans 0 g

19 %

Cholesterol

90 mg

Sodium

230 mg

9 %

Carbohydrate

16 g

5 %

Fibre

4 g

17 %

Sugars

8 g

Net Carbs

12 g

Protein

30 g

Vitamin A

78 %

Vitamin C

51 %

Calcium

7 %

Iron

14 %
More info

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

9 Reviews (9 with rating only) 89% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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