chicken salad cabbage tacos

So as most of you probably already know (if you follow me rather closely), I am 90% gluten-free. I'm not sensitive to the point that I have celiac disease but gluten does make my skin break out, which I discovered by giving it up in college for a period of time, so therefore I do try to avoid it whenever I have the opportunity. That being said, people always ask what I eat in replacement of a bread product! **And yes, you actually can survive without it! But typically if I am craving something that includes bread, such as a sandwich, I will eat either a GF bread or even one that is sprouted (which is much easier to digest and isn't full of fillers or thickeners). However, my other favorite alternative is making a sandwich using cabbage!

I do use lettuce wraps from time to time but I have found that cabbage is much thicker which allows for your sandwich "belongings" to not fall out all the time. We all can relate to how much of a struggle that can be sometimes. I usually buy a large head of cabbage and peel off layers of it for whenever I want to make a sandwich or taco-type of meal. My favorite thing to put in the sandwich? My chicken salad! Yum!

This recipe is a little different than my other one on here, but it's definitely still delish! For my traditional recipe, click here.

Cook Time (for the chicken): 15 minutes

Preparation Time: 15 minutes

Total Time: 30 minutes

Servings: 2-4 servings


  • 2-3 large chicken breasts (preferably organic)

  • 1 head of cabbage (purple or green, your preference!)

  • Turmeric spice (what I season the chicken in)

  • 1/2 cup chopped celery

  • 1/2 cup chopped carrots carrots

  • 1/2 cup chopped nuts (walnuts work the best!)

  • 1/2 cup chopped grapes

  • 1 tablespoon chia seeds

  • 1/2 cup chopped onion

  • sliced up bacon (try to buy nitrate/nitrite free)

  • small dash of chives

  • Primal Kitchen avocado oil mayo


  • Using a medium heat, cook the chicken in a pan until fully cooked through (seasoned in turmeric if desired).

  • Cook bacon in another skillet on a medium heat until fully cooked through

  • While the chicken and bacon are cooking, cut up all other ingredients and place in a large mixing bowl

  • Once the chicken and bacon are fully cooked, let them cool for about 5 minutes, and the chop up into small pieces

  • Add the chicken and bacon into the bowl and stir to get all ingredients evenly distributed

  • Add in the mayo (as much as needed) and keep stirring!

  • Store in the fridge for a few hours before consumption (I think it's better cold!)

  • Place onto a cabbage head and eat as a sandwich!

  • Enjoy!!!



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