Thursday, June 7, 2007


Cabbage Chicken Salad-
1 package coleslaw (cabbage and carrot blend)
1 package boneless, skinnless chicken breasts
1 clove garlic1 tsp salt
1/4 cup low-fat mayonaise
1 1/2 oz olive oil
1/8 cup balsamic vinegar
1 tsp salt
1/4 tsp sugarjuice of one lime

Place thawed chicken breasts in a pot with enough water to cover them; add 1 tsp salt and the garlic. Turn burner to high heat and boil chicken breasts for 20 minutes at a rolling boil, then turn off the heat. Let the chicken cool, then cut it into cubes or thin strips.Put the slaw in a large mixing bowl, and in a small mixing bowl combine mayonaise, olive oil, vinegar, 1 tsp salt, sugar, and lime juice. Whisk until smooth. Pour dressing over coleslaw and toss until it's evenly distributed; add chicken and toss again.

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