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a centered bowl of lahanosalata with grilled chicken and fresh dill with a fork and blue napkin
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Greek Cabbage Salad with Grilled Chicken {Lahanosalata}

This light and fresh Greek cabbage salad can be served as a simple side dish or top it with grilled chicken for a high-protein, low-carb meal. 
Course Main Course
Cuisine Greek, Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 307kcal
Author Amee

Ingredients

  • 5 cups cabbage finely shredded
  • 2-3 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon coarse salt
  • 1 tablespoon fresh dill weed chopped
  • 5 oz arugula
  • 1 teaspoon Greek seasoning I use Cavender's all-purpose Greek seasoning
  • 2 tablespoon extra virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup kalamata olives pitted
  • 16 oz grilled chicken breasts *I use four 4 oz breasts from our weekly protein batch meal prep

Instructions

  • In a large bowl, combine finely chopped cabbage, lemon juice, vinegar and salt.
  • Massage cabbage until reduced by about half the size.
  • In a separate bowl, combine arugula, fresh dill, olive oil, Greek seasoing, and crushed pepper flakes.
  • Combine cabbage and arugula mixture and stir to mix.
  • Ladle into 4 bowls and top with olives and sliced chicken breasts.
  • Serve with pita slices and hummus

Notes

  • You can use a bag of angel hair coleslaw, but shredding the cabbage by hand is pretty simple and does taste better when fresh. First, with the core facing down, use a sharp knife to slice the cabbage into quarters, then cut out the core from each. Next, slice the quarters into thin strips, or use a food processor or mandoline slicer for finer shreds. I love my mandoline for slicing cabbage into very fine strips.
  • For a great-tasting Greek coleslaw salad, take your time massaging the lemon juice, vinegar, and salt into the cabbage. Otherwise, the cabbage will be tasteless and harder to digest. 
  • If making this for a gathering, it’s okay to serve immediately, but if you want to get a head start, you can make it a few hours before and keep it covered in the fridge until you’re ready.

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 8g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 956mg | Potassium: 589mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1062IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 2mg