MEAL OF THE MONTH: SEPTEMBER

Chicken Cabbage Salad

1 head of cabbage shredded (Kathleen likes it chopped)

3 or 4 green onions (scallions), chopped

1/4 cup sugar

1/2 cup oil (vegetable or canola oil is best)

3 tbsp apple cider vinegar 

1 pack of chicken flavored ramen noodles

Cooked Chicken (Kathleen uses 2 breasts cut into small pieces)

1/2 cup slivered almonds

2 tbsp sesame seeds

1-2 cups green grapes, whole

Mix the the cut cabbage and green onions together and chill.  

To prepare the dressing, mix the sugar, oil, vinegar, and the season pack from the ramen noodles together.  Shake well.

At serving time, crush the dry ramen noodles and add to bowl of cabbage.  Add chicken chunks, grapes, almonds, sesame seeds, and  dressing.  Toss to incorporate.  

This salad is very hearty and holds up well for leftovers!

FROM THIS!

TO THIS!