Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed

Ingredients

• 4 cups diced leftover chicken
• 2 cups finely sliced red cabbage
• 4 cups finely sliced green cabbage
• 1/2 cup thinly sliced green onions
• Salt and fresh-ground black pepper to taste
• 3/4 cup mayo
• 2 T fresh squeezed lemon juice
• 2 T Dijon mustard
• 1/2 tsp. onion powder
• 2 tsp. celery seeds
• 1/2 tsp. Vege-Sal

Directions

1. Stir together the mayo, lemon juice, Dijon mustard, onion powder, Celery Seed, and salt or Vege-Sal until the dressing is smooth and evenly mixed.
2. Cut the chicken into small cubes, making enough for about 4 cups of diced chicken.
3. Transfer the chicken to a large bowl that will fit the whole salad, then fold in part of the dressing. Set it aside in the dressing while you get the vegetables ready.
4. Slice the green onions, using 1/2 cup, or a little less if you prefer a milder onion flavor.
5. Thinly slice both the red cabbage and the green cabbage with a Mandoline Slicer or a knife.
6. After the cabbage is sliced, chop it into shorter pieces so the salad is easier to eat.
7. Add the red cabbage, green cabbage, and green onions to the bowl with the chicken. Spoon in the remaining dressing, or use the amount that looks right to you if you prefer a less-dressed salad.
8. Toss everything together until the chicken and vegetables are well combined.
9. Taste, then season with salt and fresh-ground black pepper as needed, and serve.