If you’re craving a vibrant and wholesome meal, this Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe is just the answer. Bright, fresh, and packed with textures and flavors, it feels like sunshine on a plate—perfect for any day you want something light, healthy, and truly satisfying.
Why You Should Make This Recipe
Bursting with Freshness: The combination of crisp cabbage, tender grilled chicken, and smoky zucchini creates a salad that feels lively and refreshing in every bite.
Easy and Quick to Prepare: With just 20 minutes from start to finish, this dish is ideal for busy weeknights or when you want a nutritious meal without the fuss.
Colorful and Inviting: The mix of purple, green, and orange veggies isn’t just beautiful—it’s packed with nutrients that benefit your body and your mood.
Versatile and Adaptable: Feel free to switch up the chicken or veggies depending on what you have on hand, making this recipe a go-to for many occasions.
Ingredients & Substitutions
All the ingredients in this Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe are straightforward but essential, each bringing something special to the dish. From the juicy grilled chicken to the crisp cabbage and the zingy lemon dressing, every component adds layers of flavor, texture, and color.
- Free-range organic boneless skinless chicken breasts: These are perfect for tender, juicy grilled chicken, but you can also swap for thighs for a richer flavor.
- Mixed cabbage (purple, green, or shredded): The crunch and vibrant colors form the backbone of the salad.
- Carrot and red onions: Add a subtly sweet crunch and a bit of bite to contrast with the creamy textures.
- Zucchini: Grilled until tender-crisp, it brings a smoky dimension that balances the fresh veggies.
- Lemon juice and extra virgin olive oil: A simple yet zesty dressing that brightens up the entire salad with just a handful of ingredients.
How to Make Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe
Step 1: Season and Grill the Chicken
Begin by seasoning your chicken breasts with Italian seasoning, paprika, garlic powder, salt, and black pepper—a blend that gently awakens the flavors without overpowering them. Heat your grill or grill pan and cook the chicken for about 3-4 minutes on each side until perfectly cooked through. Resting the chicken before slicing is key: it lets the juices redistribute, keeping every slice moist and succulent.
Step 2: Prepare and Grill the Zucchini
While the chicken is grilling, slice your zucchini and toss it on the grill until it’s tender but still has a little bite—this slight smoky char adds a wonderful depth to your salad. Set aside once done so the flavors can cool down just a bit before tossing everything together.
Step 3: Toss Together the Colorful Salad
In a large bowl, mix your shredded cabbage, shredded carrot, sliced green onions, chopped red onions, and grilled zucchini. This colorful combo creates a feast for your eyes and palate—each veggie bringing its own texture, sweetness, or sharpness.
Step 4: Shake Up the Lemon Dressing
In a mason jar or a small container, combine freshly squeezed lemon juice, extra virgin olive oil, a pinch of red crushed pepper, salt, and black pepper. Shake vigorously to emulsify the dressing. This zesty concoction perfectly brightens your salad without overwhelming the fresh vegetables and grilled chicken.
Step 5: Assemble and Serve
Pour the lemon dressing over the salad and toss gently until everything is evenly coated. Lay the sliced grilled chicken on top to complete your Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe. Dig in and enjoy the perfect balance of smoky, tangy, and crunchy all at once!
How to Serve Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe
Garnishes
Sprinkle some toasted pumpkin seeds or sliced almonds on top for an extra nutty crunch. Fresh herbs like parsley or cilantro work wonders to add brightness and a punch of color, making each serving feel extra special.
Side Dishes
This vibrant salad pairs beautifully with light sides such as garlic bread, roasted sweet potatoes, or even a chilled glass of crisp white wine. Keep it simple to let the fresh flavors shine!
Creative Ways to Present
For a fun twist, serve this salad inside halved avocados or alongside warm pita bread. You can also create individual salad jars layered with the chicken and veggies for a grab-and-go lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken and salad keep well in the fridge for up to 2 days. Store the dressing separately to prevent the veggies from becoming soggy, and toss everything together right before serving.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended. The cabbage and dressing can lose their texture and flavor in the freezer, which would take away from the bright, crisp experience that makes this recipe so delightful.
Reheating
If you have leftover chicken, reheat it gently in a skillet or microwave. Once warm, add it back to the fresh salad and toss with dressing. Avoid heating the salad itself to preserve its crispness.
FAQs
-
Can I use a different protein instead of chicken?
Absolutely! Grilled shrimp, tofu, or turkey work wonderfully in this salad. Just adjust the cooking times accordingly and keep the grilling smoky and flavorful.
-
Is this salad suitable for meal prep?
Yes, the components can be prepped ahead. Keep the dressing separate and combine just before eating to ensure freshness and crunch.
-
Can I substitute lemon juice with another acid?
You can use lime juice or even apple cider vinegar in a pinch, but lemon juice provides the perfect brightness and mellow tartness that balances this salad best.
-
What’s the best way to get thinly sliced veggies for this salad?
A sharp knife or mandoline slicer makes slicing quick and even. Buying pre-shredded cabbage and carrots also saves time without compromising taste.
Final Thoughts
This Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe isn’t just a meal — it’s an experience of freshness, wholesomeness, and simple joy. I can’t wait for you to try it and see how easily it becomes one of your favorite go-to dishes, perfect for any season. Happy cooking!
Print
Grilled Chicken and Colorful Cabbage Salad with Zucchini and Lemon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh and healthy Chicken Cabbage Salad featuring tender grilled chicken breasts, crunchy shredded cabbage, colorful vegetables, and a tangy lemon-olive oil dressing. This quick and easy recipe is perfect for a light lunch or dinner packed with flavor and nutrients.
Ingredients
For the Chicken
- 2 free-range organic boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the Salad
- 4 cups shredded cabbage (purple, green, or a mix)
- 1/2 carrot, peeled and shredded
- 2 green onions, root ends removed and sliced thin
- 1 zucchini, grilled and sliced
- 1/2 cup red onions, chopped
For the Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
Instructions
- Season the Chicken: In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Grill the Chicken: Heat a grill or grill pan and grease it lightly with olive oil. Place the chicken breasts on the grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Rest and Slice the Chicken: Remove the chicken from the grill and allow it to rest for a few minutes to retain its juices. Slice the chicken breasts into strips or bite-sized pieces and set aside.
- Grill the Zucchini: While the chicken is cooking or resting, grill the zucchini slices until tender-crisp, approximately 2-3 minutes per side. Set aside.
- Prepare the Salad: In a large bowl, combine shredded cabbage, shredded carrot, sliced green onions, chopped red onions, and grilled zucchini slices. Toss well to mix the vegetables evenly.
- Make the Dressing: In a mason jar or small bowl, combine freshly squeezed lemon juice, extra virgin olive oil, a pinch of red crushed pepper, salt, and fresh ground black pepper. Shake or whisk until well emulsified and taste to adjust seasoning.
- Toss the Salad: Pour the dressing over the mixed vegetables and toss thoroughly to coat all ingredients evenly.
- Assemble and Serve: Arrange the sliced grilled chicken on top of the dressed salad. Serve immediately and enjoy your fresh chicken cabbage salad!
Notes
- Allow the chicken to rest before slicing to ensure it remains moist and tender.
- If chicken breasts are not available, chicken thighs can be used but adjust the cooking time accordingly.
- For convenience, pre-shredded cabbage and carrots can be used to save preparation time.
