For the dressing:
1 cup plain Greek yogurt
2 tablespoons water
2 medium scallions, thinly sliced
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the salad:
3 cooked boneless, skinless chicken breasts (about 1 1/2 pounds)
1/2 cup barbecue sauce, divided
8 cups finely shredded red cabbage (from about 1/2 a medium head)
2 medium tomatoes, cored and diced
1 1/2 cups fresh or thawed frozen corn kernels
1 1/2 cups shredded cheddar cheese
4 medium scallions, thinly sliced
1 cup crushed tortilla chips
Make the dressing: Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
Make the salad: Slice the chicken crosswise into 1/2-inch-wide strips. Place in a medium bowl, add 1/3 cup of the barbecue sauce, and toss until the chicken is fully coated.
Place the cabbage and about 1/2 of the dressing in a large serving bowl and toss to combine. Top with the barbecue chicken, tomatoes, corn, cheese, and scallions. Sprinkle with the tortilla chips, drizzle with the remaining dressing and barbecue sauce, and toss to combine.
- Make ahead: The dressing can be made up to 1 day in advance and stored in a covered container in the refrigerator. The cabbage can be dressed and refrigerated up to 4 hours before serving, and the salad mixed together just before serving.
- Storage: Leftovers can be stored in a covered container in the refrigerator for up to 1 day.
Serves: 6 to 8
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