January 10, 2011

Cabbage Salad

January 10, 2011
I received this recipe from a friend, but modified it a little for us and it is so yummy and healthy!!


6 boneless skinless chicken breast -  grilled with pepper and garlic (or other seasonings you like).  It can also be boiled if you prefer that method.  Cut the chicken up into bite size pieces or shred.

1 medium green cabbage - chopped up into bite size pieces
1 medium red cabbage - chopped up into bite size pieces

1/4 cup sesame seeds - (toasted are better, but seem to be harder to find)
1/2 cup sliced almonds - (toast on a pan in the oven on 350 for about 5 minutes)
1/4 cup flax seed - optional


Dressing:
1 cup of olive oil
6 Tablespoons rice vinegar -  (make sure you buy the kind without high fructose corn syrup added)
1 teaspoon salt
1 teaspoon pepper

Add your dressing to the cabbage and chicken mixture and viola!  You can eat it immediately or put it in the fridge and munch on it later!  We make enough to last for about a week - it is better each day!

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