Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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5 cups shredded green cabbage

5 cups shredded red cabbage

4 cups shredded rotisserie chicken

4 scallions, thinly sliced on the bias, plus more for garnish

1 red bell pepper, thinly sliced into 2-inch-long strips

1/2 cup packed cilantro leaves, chopped, plus more for garnish

1 tablespoon toasted sesame seeds, plus more for garnish


1/2 cup creamy almond butter

1/2 cup tamari

1/4 cup rice wine vinegar

2 tablespoons honey

2 tablespoons Sriracha

1 lime, zested and juiced


  1. For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
  2. For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
  3. Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
  4. Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.

Cook’s Note

Some great additions to the salad: sliced mango, chopped salted almonds, sliced snap peas, cubed Granny Smith apples, bean sprouts or rice noodles.