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Chopped Cabbage Salad

Chopped cabbage salad
  1. 3 cups shredded chicken
  2. 2 cups diced apples
  3. 6 cups finely shredded purple cabbage
  4. 1/2 cup packed mint torn into pieces
  5. 5 pieces well cooked AIP approved crispy bacon chopped
  6. 1/2 cup extra virgin olive oil
  7. pinch salt
  8. 1 tbls lemon juice
  9. 1/2 avocado
  10. 1 tsp lemon zest
  1. Shred chicken. I used rotisserie chicken, but you can use roasted, boiled or baked chicken. Also use any part of the chicken (thighs, breast, leg meat).
  2. Slice core out of apples and dice apples into 1/2 inch sized pieces. I left skin on apples.
  3. Slice cabbage in half and cut away white core. Cut in half again and very thinly slice cabbage. I used a small head of cabbage, so you may not need a full head to get 6 cups of shredded cabbage. Use any extra cabbage you have in another recipe.
  4. Trim stems off of mint and finely shred leaves with your hands.
  5. Bake bacon in oven on a cookie sheet at 400 degrees until crispy. You will need a cookie sheet that has a rim around the whole thing so the bacon grease won’t drip.
  6. To make dressing, I used an immersion hand blender, but you can use a regular blender too. Add avocado, olive oil, pinch salt, lemon juice and zest. Blend until smooth; about 1 minute.
  7. In a big bowl, add cabbage, mint, apple, bacon, chicken. Toss well. Then add all of dressing and toss again.
  8. Serve!


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