Spring Chicken Salad Recipe with Cabbage, Greens and Fragrant Herbs

Spring Chicken Salad Recipe with Crunchy Cabbage, Greens and Herbs. Copyright © 2025 Terence Carter / Grantourismo. All Rights Reserved. Most popular recipes of August 2025

Spring Chicken Salad Recipe with Cabbage, Greens and Fragrant Herbs

This Mediterranean style spring chicken salad recipe with crunchy cabbage, spring greens and fragrant herbs such as fresh mint and dill makes a fantastic year-round salad if you can source what are traditionally considered spring vegetables, such as snap peas, cucumbers and cabbage. It’s dressed with a Middle Eastern style garlic, lemon and yoghurt dressing and sprinkled with sesame seeds and sumac. We use leftover rotisserie chicken, but you could use poached chicken breast.

Prep Time15

Cook Time0

Total Time15

Course: salad, appetiser, starter

Cuisine: Mediterranean

Servings:

Calories: 289kcal

Author: Lara Dunston

Ingredients

Dressing

½ cup Greek yoghurt or creamy natural yoghurt
2 tbsp extra virgin olive oil or to taste
2 tbsp lemon juice or to taste
2 garlic cloves minced
1 pinch salt or to taste

Salad

2 cups baby rucola leaves also called roca, rocket and arugula
2 large chicken breasts sliced from leftover rotisserie chicken or poached chicken,
2 cups purple cabbage shredded using a mandoline slicer
12 snow peas blanched
4 baby cucumbers finely sliced
½ cup fresh mint leaves
½ cup fresh dill
1 tsp sesame seeds
½ tsp sumac

Metric - US Customary

Instructions

Make the dressing: to a small bowl, transfer the creamy Greek-style yoghurt, extra virgin olive oil, lemon juice, minced garlic, and salt, and whisk vigorously until well combined. Taste, adjust the seasoning to suit your palate, and refrigerate until you’re ready to dress your salad.
Assemble the salad: spread the baby rucola leaves out on a serving plate, arrange the chicken breast slices, shredded purple cabbage, blanched snow peas, and finely sliced baby cucumbers on top, sprinkle with fresh mint and fresh dill, drizzle with the dressing, shower with sesame seeds, and sprinkle on the sumac.
Distribute between plates or serve the salad at the centre of the table for guests to help themselves, with sea salt and cracked black pepper, and any extra dressing in a small jug.

Nutrition