Napa Cabbage Chicken Salad with Pecan Dressing Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible. Use coupon SYLWIA10 at checkout for 10% off.
Chicken salad usually follows the same formula. A pile of mayonnaise, a handful of grapes, maybe some nuts if you’re lucky. This Napa Cabbage Chicken Salad goes in a different direction.
Crisp napa cabbage replaces lettuce, fresh dill, because I’m Polish, and a dressing made with New Canaan Farms Pecan Honey Crème and Country Wholegrain mustard is something you must try. The result is crunchy, fresh, slightly sweet, and satisfying enough for lunch or dinner.
The best part? You don’t need to cook a thing if you start with rotisserie chicken. Just chop, toss, and dinner is on the table in about 20 minutes.
Quick Look at this Recipe:
Looking for more Napa Cabbage Salad Recipes?
How is this recipe different?
- I used New Canaan Farms Pecan Honey Creme
- I added toasted pecans
- I used New Canaan Farms Country Wholegrain Mustard
Key Ingredients and Substitutions
Napa cabbage is the backbone of this salad. It’s lighter, juicier, and naturally more tender than regular green cabbage. Look for heads with crisp leaves, tightly packed pale green centers, and no signs of wilting or browning. Don’t have Napa cabbage? Try Savoy cabbage, regular cabbage, or a combination of romaine lettuce and cabbage for a lighter variation.
Rotisserie chicken makes this salad weeknight-friendly while adding plenty of savory flavor and protein. Both white and dark meat work well here, so use what you enjoy most. No rotisserie chicken on hand? Use any leftover chicken, skinless chicken breast, or even turkey. If you’re looking for a vegetarian option, chickpeas would fit surprisingly well with the dill and pecans.
Pecan Honey Crème is what gives this dressing its personality. It brings a gentle sweetness, nutty flavor, and creamy texture. Instead of relying on fruit for sweetness, this dressing lets the honey and pecan flavors do the work while keeping the focus on the crisp vegetables and chicken. If you can’t find Pecan Honey Crème, try a combination of 1 tablespoon honey and 1 tablespoon pecan butter. You could also use honey mixed with a spoonful of cream cheese or mascarpone for a similar creamy sweetness, though the pecan flavor will be less pronounced.
Country Wholegrain Mustard adds a mild tang and little bursts of mustard seed throughout the dressing. If needed, substitute with Dijon mustard for a smoother dressing and a slightly stronger mustard flavor. Stone-ground mustard is another excellent option. If using yellow mustard, start with a smaller amount, as its flavor profile is quite different.
Other ingredients: celery, carrot, green onions, fresh dill, pecans, kosher salt, black pepper, lemon juice, sunflower oil.
Equipment you will need
- Large mixing bowl
- Small bowl or jar
- Chef’s knife
- Cutting board
- Vegetable peeler or box grater
- Measuring cups and spoons
- Whisk
- Salad tongs or a large spoon
Top Tips
Salt the napa cabbage first. A short rest softens the cabbage slightly and removes excess moisture, helping the dressing cling better to every bite..
Taste the dressing before adding it to the salad. The sweetness of the Pecan Honey Crème can vary slightly. Add an extra squeeze of lemon juice if you’d like a brighter flavor.
How to make it
- Add 6 cups shredded napa cabbage to a large bowl, then sprinkle with a generous pinch of salt. Toss well, then gently massage the cabbage for 30-60 seconds. Let it stand for 10–15 minutes to soften slightly and release excess moisture.
- After resting, gently squeeze out any excess liquid, then return the cabbage to the bowl.
- While the cabbage rests, prepare the remaining ingredients: shred or dice 2 cups of chicken, thinly slice 2 celery stalks, grate 1 medium carrot, thinly slice 3 scallions, roughly chop 1/3 cup toasted pecans, and finely chop 2 tablespoons fresh dill.
- In a small bowl or jar, combine: 2 tablespoons New Canaan Farms Pecan Honey Crème (warm it briefly in a small saucepan or microwave for 10-15 seconds before whisking), 2 tablespoons lemon juice, 1 tablespoon olive oil, 1½ teaspoons whole-grain mustard, a pinch of salt, and black pepper to taste.
- Whisk until smooth. If the dressing seems too thick, whisk in 1 to 2 teaspoons of water until it reaches a pourable consistency.
- Add the chicken, celery, carrot, scallions, chopped pecans, and dill to the bowl with the napa cabbage.
- Pour the dressing over the salad, then toss until evenly coated.
- Taste and season with more salt and freshly cracked black pepper, as needed.
- Transfer the salad to a serving platter or bowl, then sprinkle with a few extra toasted pecans and a little more fresh dill for garnish.
Best ways to enjoy
Serve it as a light lunch with a slice of crusty bread or a warm dinner roll.
Pack it for meal prep lunches. Store the dressing separately and toss before eating.
Serve it alongside soup, especially creamy potato, leek, or asparagus soups.
You may also like:
Storage instructions, reheating
Refrigerator
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- For the best texture, store the dressing separately and toss just before serving.
- If refrigerated, let it sit on the counter for 10-15 minutes before serving.
If Already Dressed
- The salad will still be good for 1-2 days.
- Give it a quick toss before serving.
Dressing
- Store the dressing separately in a sealed jar in the refrigerator for up to 5 days.
- Shake or whisk before using, as separation is normal.
Napa Cabbage Chicken Salad with Pecan Dressing Recipe
Equipment
- large mixing bowl
- Small bowl or jar
- chef's knife
- cutting board
- Vegetable peeler or box grater
- measuring cups and spoons
- whisk
- Salad tongs or a large spoon
Ingredients
Salad
- 6 cups napa cabbage shredded
- 2 cups rotisserie chicken shredded
- 2 celery stalks thinly sliced
- 1 carrot shaved into ribbons or coarsely grated
- 3 green onions thinly sliced
- 1/3 cup pecans toasted, roughly chopped,
- 2 tablespoons dill fresh, chopped
- Kosher salt and black pepper to taste
Pecan Honey Dressing
- 2 tablespoons NCF Pecan Honey Crème
- 2 tablespoons lemon juice
- 1 tablespoon sunflower oil
- 1½ teaspoons NCF Country Wholegrain Mustard
- 2 teaspoons water to thin
- Pinch of salt
- black pepper
Instructions
- Add 6 cups napa cabbage to a large bowl, then sprinkle with a generous pinch of salt. Toss well, then gently massage the cabbage for 30-60 seconds. Let it stand for 10–15 minutes to soften slightly and release excess moisture.
- After resting, gently squeeze out any excess liquid, then return the cabbage to the bowl.
- While the cabbage rests, prepare the remaining ingredients: 2 cups rotisserie chicken, thinly slice 2 celery stalks, grate 1 carrot, thinly slice 3 green onions, roughly chop 1/3 cup pecans, and finely chop 2 tablespoons dill.
- In a small bowl or jar, combine: 2 tablespoons NCF Pecan Honey Crème (warm it briefly in a microwave for 10-15 seconds before whisking), 2 tablespoons lemon juice, 1 tablespoon sunflower oil, 1½ teaspoons NCF Country Wholegrain Mustard, a Pinch of salt, and black pepper to taste.
- Whisk until smooth. If the dressing seems too thick, whisk in 2 teaspoons water to thin until it reaches a pourable consistency.
- Add the chicken, celery, carrot, scallions, chopped pecans, and dill to the bowl with the napa cabbage.
- Pour the dressing over the salad, then toss until evenly coated.
- Taste and season with more salt and freshly cracked black pepper, as needed.
- Transfer the salad to a serving platter or bowl, then sprinkle with a few extra toasted pecans and a little more fresh dill for garnish.
Notes
Nutrition
Did you make this recipe?
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Conclusion
If you’re looking for a way to break out of the usual lunch routine, this Napa Cabbage Chicken Salad is a great place to start.
The combination of crunchy vegetables, tender chicken, toasted pecans, and creamy pecan-honey dressing makes every bite delicious. One bowl, simple ingredients, and plenty of texture. That’s my kind of salad.
