2 small heads of cabbage
4 chicken breasts
1 cup of sliced almonds (roasted)
4 TBSP of seasoned seeds (roasted)
Dressing:
2 seasoning packages from top ramen (chicken)
4 TBSP of sugar
1 cup oil (light, vegetable)
6 TBSP of rice vinegar
1/2 tsp of pepper
Place chicken breasts on a large cooking pan and place in the oven at 350 F for about 20 minutes. Pull chicken out and check the temperature of the chicken and make sure it is at 165 F. If it is not place back in oven for about 10 minutes and check again.
After the chicken is fully cooked wait until it is cool enough to handle, then begin to shred the chicken to the size you wish.
Wash the cabbage and then chop it into the size you wish it to be. Place the cabbage into a large bowl and place almonds in as well. Just before chicken is placed in the large bowl break up the Ramen and place into the bowl with the cabbage. Place shredded chicken into bowl after it has cooled.
For the dressing you place all the ingredients into a mixer (I use a large blender bottle to mix it) and once everything is in the bottle, mix well. Place the dressing on the cabbage and chicken thirty minutes before serving.
After the chicken is fully cooked wait until it is cool enough to handle, then begin to shred the chicken to the size you wish.
Wash the cabbage and then chop it into the size you wish it to be. Place the cabbage into a large bowl and place almonds in as well. Just before chicken is placed in the large bowl break up the Ramen and place into the bowl with the cabbage. Place shredded chicken into bowl after it has cooled.
For the dressing you place all the ingredients into a mixer (I use a large blender bottle to mix it) and once everything is in the bottle, mix well. Place the dressing on the cabbage and chicken thirty minutes before serving.
Recipe from Casey Horne
No comments:
Post a Comment