Wednesday, March 10, 2010

Cabbage Chicken Salad, Carrots, Fruit

The cabbage chicken salad recipe is from my Grandma. The longer you refrigerate the salad, the more marinated the cabbage becomes. For more crisp cabbage, only refrigerate for 30 minutes. For marinated cabbage (the way my Grandma made it), prepare the night before.

2 chicken breasts, cooked and diced
1 medium head cabbage, chopped
4 green onions, sliced
1 (5 oz) pkg slivered almonds, toasted
1/4 c sesame seeds, toasted

1/2 c oil
1/2 c vinegar
3 T sugar
1 t salt
1 t pepper
2 flavoring packets from Ramen

2 pkgs Chicken flavored Ramen noodles, broken

1/3 lb baby carrots

fruit of your choice

To cook the chicken, place in a pan and cover with water. Bring to a boil and then lower heat to medium. Simmer until chicken is cooked through; check after about 15 minutes. Remove to a plate to cool, then cut into small cubes.

To toast almonds and sesame seeds: In a dry frying pan, place almonds and heat to medium heat. Stir often as almonds begin to brown. Once almonds are toasted golden brown, remove to a plate to cool. Repeat the process to toast the sesame seeds. Cool sesame seeds.

Combine all salad ingredients in a large bowl (chicken through sesame seeds). Whisk together dressing ingredients (oil through Ramen flavoring packets). Pour dressing over salad mixture and refrigerate 30 minutes to overnight. Just before serving, stir in Ramen noodles.

Serve salad with raw carrots and fruit on the side.

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