Ingredients
Chicken and Dressing
- 5 cups shredded or chopped cooked chicken
- 3/4 cup mayonnaise (or to taste)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder (or to taste)
- Salt to taste
- Pepper to taste
Vegetables
- 1 cup shredded red cabbage
- 1 cup grated carrot
- 1 cup loosely packed chopped baby spinach
Instructions
- Prepare the dressing: In a large bowl, combine the mayonnaise, garlic powder, salt, pepper, and apple cider vinegar. Whisk these ingredients together until smooth and well blended to create a tangy and creamy dressing base.
- Add the main ingredients: To the bowl with the dressing, add the shredded or chopped cooked chicken along with the shredded red cabbage, grated carrot, and chopped baby spinach. These vegetables provide a crunchy and fresh texture to the salad.
- Toss the salad: Gently toss all the ingredients together in the bowl until everything is evenly coated with the dressing, ensuring every bite is flavorful.
- Adjust seasoning and serve: Taste the salad and add more salt, pepper, or garlic powder as desired to suit your preference. You can enjoy the salad immediately or store it in the fridge for up to 4 days for later consumption.
Notes
- This salad can be made with leftover cooked chicken or rotisserie chicken for convenience.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- The salad keeps well refrigerated for up to 4 days, making it ideal for meal prep.
- Add nuts or seeds like sliced almonds or sunflower seeds for extra crunch and nutrition.
- Feel free to swap baby spinach with kale or mixed greens according to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
