The Famous Cabbage Chicken Salad

Happy 4th of July to all my American readers out there!  To celebrate, I bring you the absolute most delicious salad in the entire universe!  For as long as I can remember, this salad has been made in my family.  In fact, I don't remember a summer where this wasn't made at least 10 times.  I am sure there are many variations on it out there, but I am not sure where the recipe originated.  This was my father's favorite summer salad, and when I first made it for my husband seven years ago, he was skeptical.  You have to understand that when I met David, he was somewhat of a picky eater.  He pretty much lived on fast food and anything he could dump out of a box before he met me.  Oh how that has changed!  Anyway, he was skeptical, "cabbage? Yuck!"  It didn't take much after he tried it though for the Cabbage Chicken Salad to become his summer favorite as well!  This recipe makes A TON of salad, but trust me it won't last long.  Also this is one that tastes even better the next day, and by day three it is the best it could ever be!  Plus, this recipe is super easy, so that is a bonus!  We call this The Famous Cabbage Chicken Salad in our family because whenever it is made, it disappears, and people always request it for picnics, potlucks, and such.


The Famous Cabbage Chicken Salad

• 1 large or 2 small heads green cabbage, washed and chopped
• 2 packages crunchy Chinese noodles broken up(like Top Ramen, however I do not use Top Ramen because of all the horrible ingredients from which it is made.  I have found another brand, although I cannot recall it off the top of my head that has only three ingredients.  You can use Ramen, that is what was always used when I was a kid.  Just look around the Ramen noodles, there are other choices and pick what you like).  Discard the seasoning packet.
• 1 cup slivered almonds
• 3 tbsp. sesame seeds
• 2 lbs boneless skinless chicken breasts
• 1/4 cup rice wine vinegar
• 1/4 cup cider vinegar
• 1/4 cup oil (I use olive oil or vegetable oil)
• 2 tbsp. hot and sweet mustard
• 1 tbsp. sugar
• 1/2 tsp. sesame oil

Place chicken in a large saucepan and fill with water or chicken stock just to cover the chicken.  Poach the chicken for about 15-20 minutes over medium heat until it is cooked through.  Remove the chicken from the poaching liquid and chop or shred.  Place in the refrigerator to cool.  Heat your oven to 400 degrees and spray a cookie sheet generously with cooking spray.  Spread out the noodles, the almonds, and the sesame seeds.  Cook in the oven for about 5 minutes or until browned and toasted.  Remove from oven and let stand to cool.  Place the cabbage in a VERY LARGE bowl (I am not kidding, VERY LARGE).  Add the cooled chicken and crunchies to the cabbage.  In a smaller bowl, mix together the vinegars, the mustard and the sugar, whisk vigorously while streaming in the oils.  Pour over the salad and mix well until combined.  This is SOOOOO good.  If desired, serve with hot and crusty bread.  Yummmy!

And just because he is so darned cute, here is a picture of my little man getting ready to go on a bike ride!