Rotisserie Chicken and Cabbage Salad

I’m lucky enough to have a short trek down a hallway at work to get to a microwave at lunchtime. Once there I might have to wait 30 seconds as one person warms their coffee in an uncharacteristically clean work microwave. My husband has the misfortune of having to walk across the shop floor, up a flight of stairs, and then fight to get to one of four dirty microwaves shared by 200 to 300 other hungry people all eating lunch at the same time. While I have it easy microwave wise, I appreciate being able to turn around from my desk and grab my lunch from the personal mini-fridge behind me and just eat lunch (I have a personal fridge in my office just for me due to food allergies). Having a cold lunch to eat is appreciated by the husband as well because he doesn’t have to mad dash to the microwave like it’s the last sale item on black Friday.

Making it even easier to get a cold lunch during the week, is three dollars off rotisserie chickens on Monday’s at Whole Foods. On the way home from work each Monday I stop by to pick up a rotisserie chicken to debone and shred. I usually end up making a rotisserie chicken and cabbage salad which gives us both a couple days of lunches. I might also add the shredded chicken to some chicken stock for a quick soup with some veggies or a spinach salad. But 95% of the time it ends up in the recipe below, which is also great for a pot luck. Sure I could roast my own chicken in the oven, but for the price of a rotisserie chicken on Mondays I take the time and money saver shortcut.

Rotisserie Chicken and Cabbage Salad
Ingredients
  • 1 Rotisserie or oven roasted chicken deboned and shredded
  • ½ Cup Mayonnaise (for homemade Paleo Mayonnaise I use the recipe from Nom Nom Paleo or I purchase Sir Kensington's Mayonnaise)
  • Salt and Pepper to taste
  • 1 teaspoon smoked Paprika
  • Half a head of Red Cabbage shredded or diced
  • 4 Carrots peeled and diced
  • 1 Green Apple diced
  • 2 Lemons juiced
Instructions
  1. Use 2 forks to shred and debone chicken into a large bowl.
  2. Add mayonnaise, salt & pepper, and paprika to bowl with chicken and stir to combine. Set aside.
  3. Dice cabbage and carrots. Add to bowl with chicken mixture.
  4. Dice apple. Add to bowl with chicken mixture. Pour lemon juice over apples.
  5. Stir until all ingredients are combined.
  6. Keep refrigerated until eaten.
Notes
Variations:
– Sub plain Mayonnaise for Sir Kensington’s Sriracha Mayonnaise
– Add Tessemae’s Hot Hot Sauce to taste to original recipe
– Use raisins instead of green apple and reduce to juice of one lemon
– Add 1 tablespoon dried parsley to original recipe
– Have green cabbage in your CSA box? Use green cabbage instead of red.
To oven roast your own chicken:
Easy and Amazing Roast Chicken from Everyday Paleo
Julia Child’s Classic Roast Chicken

 

And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link located on the shop page, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site. 

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