If you love cabbage and radicchio, you’re going to love this delicious Radicchio Slaw with Olives. Made with shredded green cabbage and bite-sized pieces of chicken breast, and tossed in zesty lemon vinaigrette, it’s perfect for a light dinner or a hearty lunch!
There’s something quietly satisfying about a salad that leans into bold, slightly bitter greens and balances them with bright, briny, and savory notes. This radicchio slaw made with Kalamata olives and dressed in lemon vinaigrette does exactly that—crisp ribbons of cabbage meet the deep, winey bite of radicchio, creating a base that’s anything but ordinary. Tossed with tender slices of juicy chicken breast, it becomes hearty enough to stand on its own, while Kalamata olives bring a rich, salty contrast that keeps every bite interesting.
The real magic, though, is in the lemon vinaigrette. Light, zesty, and just sharp enough to cut through the richness, it ties everything together without overpowering the natural flavors of the ingredients. This is the kind of salad that feels both refreshing and satisfying—perfect for when you want something wholesome but still crave complexity and depth.
I first discovered this idea at the airport in Reno, Nevada, where I used to buy this salad for every flight I took out of there. It travels so well and is just the perfect light meal for an airplane right!
Refreshing Radicchio Slaw with Olives, Chicken & Lemon Vinaigrette
Ingredients
Radicchio & Cabbage Slaw
- 2 cups shredded green cabbage
- 1 cup shredded radicchio
- 1 cup Kalamata olives, pitted
- 2 cups pre-coooked chicken breast (cut into bite-sized pieces)
- 1/4 cup slivered almonds, toasted
- 1/2 cup fresh cilantro leaves (for garnish)
Lemon Vinaigrette
- 2 tbsp. fresh-squeezed lemon juice
- 2 tbsp. white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp. Lemon Pepper Paradise (or your favorite lemon pepper)
Instructions
- Make dressing by shaking lemon juice, white wine vinegar, olive oil and lemon pepper until well blended.
- Place all cabbage, radicchio, chicken and olives in a salad bowl. Drizzle dressing over everything and toss. Garnish with cilantro leaves and almonds.