Chicken Cabbage Salad

I first learned about this recipe from Tonnette, before she became my wife. Her recipe included “Accent” which is a brand of MSG; poison to me. So I figured out a better way to season it, and this version elicited praise from my hard-to-please roomate.

First Group Ingredients:

* chicken breasts – 2 large. Partially frozen.

* lemon pepper seasoning – 3 teaspoons. No silicon dioxide, no sand.

* sea salt – 1/2 teaspoon. No silico aluminate.

* soy sauce – 4 Tablespoons.

* vegetable oil – 3 Tablespoons.

Many frozen chicken parts have water added. Allow your chicken meat to partially thaw in the refrigerator, in a covered dish. Dump off the liquid, then cut into small chunks. It will be easier to cut if it’s partially frozen.

Stir in the lemon pepper, sea salt, and soy sauce. If your lemon pepper already has salt included, you might hold off on the sea salt. Cover and allow to marinate in the refrigerator for a few hours.

Cook the chicken in a skillet over medium high heat, with the vegetable oil. I use olive oil, but you can use any good cooking oil. Do NOT drain off the soy sauce. Stir with a wooden spoon to break apart the chunks. Make sure it is well done, and any liquid has boiled off. Allow to cool.

Second Group Ingredients:

* dry ramen noodles – 2 packages.

* raw sesame seeds – 3 Tablespoons.

* blanched slivered almonds – 1/2 Cup.

* vegetable oil – 3 Tablespoons.

Gently crush the ramen noodles in the package, using the heel of your hand, or a wooden rolling pin. Don’t reduce it to powder, but crumble it so it’s small enough to chew. Then open the packet and pour the noodles into a non-stick skillet. Discard the seasoning packets; toss them into the garbage.

Add the vegetable oil, sesame seeds, and the almonds to the skillet, and place over medium heat. Stir, stir, stir, gently. Keep this stuff moving, so it doesn’t scorch. It should only be lightly toasted, or browned, and this should happen slowly, as you stir. If it gets brown suddenly, get your skillet off the stove now. Allow to cool.

Third Group Ingredients:

* green  cabbage – 1 large head.

* green onions – 8; about 1 bunch.

Cut the core out of the cabbage and discard. Cut the remainder into bite-sized chunks, and put into a large salad bowl. Wash and chop the green onions, including about two inches of the stalks with the bulbs. Pay attention to the bulbs, that they get chopped finely. Add to cabbage.

Now add all prior ingredients to the bowl of cabbage. Don’t need to stir it yet.

Fourth Group Ingredients:

* rice vinegar – 1/4 Cup.

* grapeseed oil – 1/4 Cup.

* natural cane sugar – 1/8 Cup.

* sea salt – 1/2 teaspoon.

You can substitute olive oil, or sunflower seed oil, for the grapeseed oil. You can substitute white wine vinegar for the rice vinegar. Stir the vinegar, oil, salt, and sugar together in a cup, then pour over the salad.

Stir up the salad well, and refrigerate for about 1 hour.


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