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Ingredients
SALAD
1 Large head cabbage, chopped into bite size pieces
2 Bunches green onions, thinly sliced/chopped
1 Cup slivered almonds, lightly toasted in 3 tablespoons of butter
4 to 5 Chicken thighs, boneless, skinless, cooked, cooled, & diced or torn into bite size pieces
DRESSING
1 Cup vegetable or canola oil
4 Tablespoons rice vinegar
2 Tablespoons sesame oil
2 Tablespoons sesame seeds
6 Tablespoons granulated sugar
2 Tablespoons dry chicken bouillon (not the cubed kind)
Instructions
Toss all the salad ingredients together in a large container/bowl. Mix all the dressing ingredients together in medium bowl. Pour dressing onto salad and toss until thoroughly coated. Refrigerate for at least 6 hours or until nice and cold. Toss again before serving. Even better the next day!!!
NOTE: I put the green onions, almonds, and chicken in the bowl first and then pour the dressing over all that so that the dressing "soaks" into the chicken. I add the chopped cabbage last and toss well.