Chicken Cabbage Salad

FROM  YOUR  GARDEN or favorite grocery store:

Prepare and chill a few hours before:

1 head of cabbage, rinsed and core removed

6-8 fresh basil leaves, rinsed and ribbon cut

3 - 5 green onions, or the smallest sprouts of the onions you're growing

1/2 - 3/4 cup raw almonds, sliced or chopped 

1 - 2 TABLESPOONS black sesame seeds 

OR white sesame seeds, toasted

Have ready for when serving, but do NOT mix in:

1 - 2 cups Gluten-Free crackers (I like Miltons or the almond ones by the Diamond brand)

SALAD  DRESSING:

(Have ready for when serving, but do NOT mix in)

In a mason jar with a tight lid add:

1/2 cup VERY LIGHT olive oil, or a vegetable oil you like

1/4 cup sugar

3 TABLESPOONS white vinegar

1/2 - 1 TABLESPOON Chicken flavor "Better Than Bullion" paste

1/4 teaspoon pink Himalayan salt

2 pounds of chicken tenders

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Ribbon cut your rinsed and cored cabbage, put in a large salad or mixing bowl.

Add sliced green onions (or small onion sprouts) and basil ribbons.

If using plain sesame seeds, broil on high on parchment paper or foil for 1-3 minutes.  But watch out!  They toast up fast!

Add sesame seeds and almonds to the large salad bowl.

Cover and let chill a few hours.

In a glass jar with a lid, add:

oil, sugar, vinegar, salt and "Better Than Bullion" chicken paste.

Shake to mix well.

Right before you're ready to eat:

Make the chicken.

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I usually put 1/2 the jar of dressing into the big salad bowl and then present the rest of this dinner as a buffet, letting everyone choose their amounts of toppings (and maybe doing some extra chicken if I'm feeding Gavin or Garrett this dinner). 

You do not have to do it that way!  

Any variation you like...  have at it.

No set guidelines to this salad protocol other than:

DO NOT ADD ANY CRACKERS UNTIL YOU ARE ABOUT TO EAT.  

Please...

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CHICKEN

2 pounds of chicken tenders

1 teaspoon Kosher salt

1 teaspoon coarse black pepper

olive oil - for cooking

Combine chicken, salt and pepper in a small or medium bowl and keep in the fridge until ready to cook.

Cook in olive oil in cast-iron or large skillet until both sides are golden brown.  

Transfer to a serving platter or bowl and cover with foil to maintain moisture.

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