Spicy Ranch Chopped Chicken Cabbage Salad

If you’ve been craving Spicy Ranch Chopped Chicken Cabbage Salad but also have approximately zero time (or patience) for complicated dinners, hi—same. This is the kind of meal that feels like you tried way harder than you did: juicy, zesty grilled chicken + a crunchy rainbow of veggies + creamy spicy ranch that tastes like it came from your favorite “healthy-but-addictive” café.

And the best part? This salad actually holds up. No sad, soggy lettuce situation five minutes later. Cabbage is the strong friend we all need.

So if you’re feeding a family, prepping lunches, or just trying to make dinner happen between work, laundry, and life… this one’s for you.

Why You’ll Love This Spicy Ranch Chopped Chicken Cabbage Salad

• Crunch for days. Cabbage doesn’t wilt like lettuce, so leftovers stay legit.
• Protein-packed and satisfying. Grilled chicken + Greek yogurt ranch = real staying power.
• Sweet-heat balance. Honey and lime mellow out the chili spices in the best way.
• Customizable for picky eaters. You can tame the spice, swap veggies, or let everyone build their own bowl.
• Weeknight-friendly. It looks fancy. It’s actually very “I did this while answering emails.”

Ingredients You’ll Need

For the chicken marinade

• 1 pound boneless skinless chicken breast
• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice from 2 small limes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ½ teaspoon salt
• Freshly ground black pepper

For the salad

• 6 cups shredded green cabbage (or mix purple + green)
• ½ cup diced green onion (or diced red onion)
• ¾ cup freshly diced cilantro
• 1 cup shredded carrots (about 2 large carrots)
• 1 red bell pepper, diced
• 1 jalapeño, seeded and diced
• ½ cup roasted pepitas
• 1 ½ cups fresh raw corn off the cob (or thawed frozen corn)

For the spicy Greek yogurt ranch

• ¾ cup plain Greek yogurt
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 teaspoons fresh lemon juice
• ¾ teaspoon dried dill (or fresh chopped chives)
• ¼ teaspoon salt, plus more to taste
• 2–4 tablespoons water, to thin
• 1–3 teaspoons hot sauce (Cholula is my favorite)
  • OR ½–¾ teaspoon chipotle chili powder

For topping

• 1 cup tortilla strips (or slightly crushed tortilla chips)
• Optional: 1 avocado, sliced
• Extra cilantro and green onion

How to Make Spicy Ranch Chopped Chicken Cabbage Salad

1) Marinate the chicken (at least 30 minutes)

In a large bowl, add the chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, and a few cracks of black pepper.

Toss it all together until the chicken is well coated. Pop it in the fridge and let it marinate for at least 30 minutes (longer is great, but even 30 makes a difference).

Real-life tip: If you’re trying to get ahead, you can do this in the morning and grill at dinner. Future-you will feel extremely accomplished.

2) Chop and prep your salad base

While the chicken marinates, grab your biggest salad bowl—the one that makes you feel like you’re hosting a backyard party even if you’re in leggings.

Add:

• shredded cabbage
• green onion
• cilantro
• carrots
• bell pepper
• jalapeño
• pepitas
• corn

Leave out the tortilla strips for now. They’re the crunchy crown and deserve to stay crisp until the very end.

3) Mix up the spicy Greek yogurt ranch

In a medium bowl or mason jar, combine:

• Greek yogurt
• garlic powder
• onion powder
• lemon juice
• dill (or chives)
• salt
• water (start with 2 tablespoons)
• hot sauce (start small, then go bold)

Mix or shake until smooth. Taste it. Adjust salt, add another splash of water if you want it drizzle-able, and bump up the hot sauce if you want that “hello, flavor” kick.

Don’t worry if it looks a little thick at first—Greek yogurt likes to be dramatic. Add water a tablespoon at a time and it’ll calm down.

4) Dress the salad

Pour the dressing over the chopped veggies and use tongs to toss until everything is lightly coated.

This is where the magic starts—cabbage softens just a touch, the herbs wake up, and you’ll suddenly find yourself “taste-testing” like… five times.

5) Grill the chicken

Preheat your grill to 400°F and clean the grates.

Place the chicken on the grill and close the lid (this matters—think of it like giving the chicken a cozy little heat hug). Grill 7–9 minutes per side, depending on thickness, until it reaches 165°F internal temperature at the thickest part.

No grill? No problem:

• Stovetop: Cook in a grill pan or skillet over medium-high heat about 6–8 minutes per side.
• Oven: Bake at 425°F for about 18–22 minutes (again, check for 165°F).

6) Slice and assemble

Let the chicken rest for a couple minutes (so the juices don’t run away), then slice into strips.

Pile it onto the salad, sprinkle on tortilla strips, and add avocado if you’re feeling fancy—or if your avocado is giving you that “use me today or regret it” look.

Finish with extra cilantro and green onion, and you’re done.

My Favorite Tips (Because I’ve Learned the Hard Way)

• Shred cabbage faster: Use bagged coleslaw mix when life is lifing. No shame—only dinner.
• Control the heat: Want mild? Skip cayenne and use 1 teaspoon hot sauce. Want spicy? Add chipotle chili powder and hot sauce.
• Keep it crunchy for meal prep: Store tortilla strips separately and add right before eating.
• Make it kid-friendly: Serve the spicy ranch on the side and let them dip. For some reason, dipping makes vegetables “fun.” (I don’t make the rules.)
• Corn shortcut: Frozen corn is totally fine—just thaw and drain.

A Little Story From My Kitchen

This Spicy Ranch Chopped Chicken Cabbage Salad became my go-to the first time I made it for a “quick dinner” and my family acted like I’d secretly ordered takeout. You know the moment—everyone suddenly appears in the kitchen, hovering, asking what smells so good, pretending they weren’t “not hungry” five minutes ago.

Now I make it when I want something fresh but filling, especially on those days when I’m tired of cooking… yet still want to eat like a person who has it together.

FAQs About Spicy Ranch Chopped Chicken Cabbage Salad

Bring Some Crunchy Magic to Dinner Tonight

If you need a meal that’s fresh, bold, and doesn’t require a sink full of dishes, Spicy Ranch Chopped Chicken Cabbage Salad is calling your name. It’s crunchy, creamy, sweet-spicy, and honestly… a little addictive in that “just one more bite” way.

Make it once, and I have a feeling it’ll become one of those repeat recipes you lean on when you want dinner to feel exciting—but still easy. Happy cooking!

Keep the Flavor Going (More Easy Meals You’ll Love)

• If you’re craving more bold, spicy vibes, you’ll love Dill Pickle Ranch Smash Chicken Tacos.
• Want another crunchy, fresh bowl situation for lunch or meal prep? Try Southwest Chicken Salad.
• If you’re in the mood for “cozy but still healthy-ish,” warm up with Crockpot Chicken Tortilla Soup.
• And when you need a set-it-and-forget-it dinner that feels like a hug, make Slow Cooker Cilantro Lime Chicken.

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