Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed, and salt or Vege-Sal. Dice chicken into cubes until you have enough to make about 4 cups of diced chicken. Put chicken in a bowl big enough to hold the finished salad, and mix chicken with some of the dressing. Let chicken marinate in the dressing while you prep other ingredients. Slice green onions I used a Mandoline Slicer to thinly slice the red cabbage and the green cabbage, but you can use a knife as well. I always chop the cabbage into smaller lengths once it’s sliced so it’s easier to eat. Put red cabbage, green cabbage, and green onions into the bowl with the chicken and add the rest of the dressing Toss salad to combine. Season salad to taste with salt and fresh-ground black pepper, and serve.