Cabbage Chicken Salad
This salad is a staple among the women in my family. It usually shows up at baby showers, potlucks and other family gatherings. However, the original version is not the healthiest, using dried ramen noodles from the package and lots of sugar.
I set out to turn my favorite salad into something much healthier. It turned out pretty good! I'm not sure it will fool my grandma, but you can be sure that you're getting lots of good nutrients from this salad.
This is the kind of salad that gets better as it sits, making it perfect for lunches for a few days. After two or three days in the fridge, the dressing really has a chance to work into the cabbage and kale.
2 small chicken breasts or 1 large chicken breast, cooked and diced
2 Tbsp sesame seeds
2 Tbsp sunflower seeds
1/2 cup slivered almonds
1/2 head cabbage, chopped
2 leaves of kale, deveined and chopped
4 green onions, diced
1/3 cup olive oil
2 Tbsp apple cider vinegar
2 tsp sugar or sugar substitute like stevia
1/2 tsp chicken flavored seasoning (or couple dashes each of onion powder, garlic powder, paprika)
1/2 tsp pepper
Mix the sunflower seeds, sesame seeds and almonds together on a foil lined baking sheet and toast for about 10 minutes at 350 degrees. Keep an eye on these as they can quickly burn. Stir occasionally for even toasting.
Whisk together the olive oil, vinegar, sugar, seasonings, and pepper for the dressing. Combine all the ingredients together in a large bowl, including the dressing, and stir to incorporate well. Enjoy!