This cabbage chicken salad is a fresh, crunchy cold salad made with shredded chicken, red cabbage, crisp vegetables and a creamy avocado dressing. It's quick to throw together, doesn't require cooking, and works brilliantly for meal prep because it actually holds its crunch for days.
Cabbage is the new it thing for 2026 and I honestly love the colour of the red cabbage (which is actually purple?). I was a little sceptical at first with the Asian-inspired avocado dressing but it really brings the cabbage together with the rest of the fresh veggies and the chicken makes it an easy meal prep option as you can use a leftover rotisserie chicken or even some slow cooked shredded chicken.
TL;DR
- Prep time: 15 minutes
- Meal prep: Stays crunchy for days and is stuffed full of delicious veggies.
- Fridge storage: 3 days (even with dressing mixed through).
- Customise: Swap out proteins, adjust veggies to your preferences and mix-and-match dressings - try my orange balsamic dressing for extra freshness.
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Why you'll love this recipe
Cold meal-prep friendly. This salad is designed to be eaten cold, making it perfect for warm days-similar vibes to my Mediterranean couscous chicken salad, but with extra crunch.
Perfect for leftover chicken. Using rotisserie or shredded chicken means zero cooking. Use any other leftovers in my chicken macaroni pasta salad.
Packed with fresh vegetables. Red cabbage, carrot, cucumber and edamame make this a great way to pile in vegetables without feeling like you're chewing rabbit food.
Ingredients
Cooked chicken. Using shredded or rotisserie chicken saves time and keeps this recipe no-cook.
If you want extra flavour, you could use a teriyaki slow cooked chicken (it adds an extra element to the Asian-theme)
Red cabbage. Red cabbage (which is actually a little purple if you're looking for it) holds its crunch far better than leafy greens, making it ideal for meal prep.
Edamame. Boosts protein and makes the salad more filling.
Other veggies. I also use carrot and cucumber for texture variety and they hold their shape even after a couple of days.
I've included other options below, but these would also work well: snow peas, wombok, red onion, raddish - really anything that's a little hearty (otherwise you'll have to store the dressing separate)
Crispy shallots. Optional, but they add texture and savoury flavour. I do recommend keeping these separate and only adding just before eating.
Avocado dressing. You could use a store-bought avocado dressing, but it is likely going to contain different ingredients. Mine uses a combination of avocado, kewpie mayo, soy sauce, lemon juice and garlic.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Can I add carbs to this cabbage chicken salad to make it more filling?
Yes. This salad pairs well with rice, pasta, quinoa, or vermicelli noodles if you want to turn it into a more substantial meal prep lunch.
How to make cabbage chicken salad
Step 1: Finely slice the red cabbage, carrot, cucumber and capsicum. Add the vegetables with the edamame to a large bowl.
Step 2: Shred or slice the cooked chicken and add it to the salad ingredients.
Step 3: Blend all dressing ingredients until smooth, thinning with water as needed.
Step 4: Pour the dressing over the salad and toss until evenly coated. Serve with crispy shallots
Lauren's Top Tips
Slice cabbage finely. This helps it soften slightly without losing crunch.
Thin the dressing slowly. Add water gradually so it doesn't become runny.
Taste before serving. Adjust lemon or soy depending on your avocado size.
Meal prepping cabbage chicken salad
This cabbage chicken salad is a great meal prep option because it's balanced with protein from chicken, fibre-rich vegetables, and healthy fats from avocado. It tastes just as good the next day and doesn't require reheating so it's perfect for busy workdays when you don't want to wait for the microwave.
Storing
Store in airtight containers in the fridge for up to 3 days. The vegetables keep their crunch even when the dressing is mixed through. For maximum freshness, you can store the dressing separately and add on the day.
I do recommend storing the crispy shallots separately and adding these just before you're going to eat it.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
No. Red cabbage and the sturdy vegetables I've suggested for this dish help it stay crunchy even with dressing added.
No-the dressing is thinned with lemon juice and water, so it coats the vegetables lightly rather than weighing them down.
Other salad meal prep recipes you'll like
Or, you can have a browse through my meal prep-friendly salads for more delicious eats.
Recipe
Cabbage Chicken Salad with Avocado Dressing
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Equipment
Ingredients
- 500 g (1 lb) cooked chicken
- ¼ red cabbage
- 1 carrot, large or 2 small
- 1 cucumber
- ½ capsicum/bell pepper
- 200 g (1 cup) edamame, see note 1
- ¼ cup crispy shallots, optional
Dressing
- 1 Avocado
- 1 tablespoon Kewpie Mayo
- 2 tablespoon soy sauce
- 1 lemon, juice
- 2 garlic cloves
- Water, for consistency
Instructions
Preparing
- Prepare 200 g (1 cup) edamame (see Note 1)
- Finely slice the ¼ red cabbage, 1 carrot, 1 cucumber, and ½ capsicum/bell pepper.
- Shred or slice the 500 g (1 lb) cooked chicken.
- Blend 1 Avocado, 1 tbsp Kewpie Mayo, 2 tbsp soy sauce, 1 lemon, 2 garlic cloves until smooth, thinning with Water as needed (it should be a pourable consistency).
- Add all ingredients (except crispy shallots) to a large bowl and coat with the dressing. Toss until evenly coated.
- Serve with ¼ cup crispy shallots (optional). Note - if meal prepping, keep these separate.
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