I grew it... now what? Chicken Cabbage Salad!

I love to plant things in the garden... it's just that I don't always know what to do with it all after it has grown.  Thankfully, this old family favorite is a triple whammy; it calls for peas, cabbage and onion.  And, it's one of our favorite summer dinners.

              

Chicken Cabbage Salad

from The Better Homes & Gardens Cookbook (you know, the red checks)

1 3-ounce package ramen noodles (discard or save seasoning packet for another recipe)

1/4 cup slivered or sliced almonds

2 tbsp. sesame seeds

3 cups shredded Napa or green cabbage (1/2 of a 1 lb. head)

2 cups chopped chicken (we grilled ours, but leftover rotisserie chicken works fab!)

1 cup pea pods, halved crosswise

1/4 cup sliced green onions (or whatever is in the garden)

1/4 cup chopped sweet red pepper (or orange, or yellow- I'm easy)

3 tbsp. salad oil

2 tbsp. white wine vinegar or rice vinegar (I use seasoned rice vinegar)

2 tbsp. soy sauce

1 tsp. sugar

1/2 tsp. toasted sesame oil (optional)

1. Break up noodles; place on a baking sheet with the almonds and sesame seeds.  Bake at 350F for 5-8 minutes or until golden, stirring once.  
2. In a large salad bowl place cabbage, chicken, pea pods, green onions, and sweet pepper; toss to combine.
3. For dressing, in a screw-top jar combine salad oil, vinegar, soy sauce, sugar, and, if desired, sesame oil.  Cover and shake well.  Pour over cabbage mixture.  Add toasted noodle mixture; toss to coat.  Serve immediately. 

Enjoy!

Thanks for stopping by!

Heather

myeverydaygraces.blogspot.com

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