|Kary's Broccoli Slaw with Chicken|
This month was my selection, “Gone Girl” by Gillian Flynn which we all thought was entertaining, which is not always the case. Some of our best conversations have been about books that not all of us cared for, the resulting discussions are exceptionally interesting and passionate. Several of our group read the books many months ago, so thanks to Rose and Katie for reminding of us of all the diabolical twists and turns involving Amy and Nick.
Have you read the book? Are you going to see the movie?
My book club buds; Anne, Elaine, Katie, Katy, Lynn, Rose and Rosemary,I love you ladies! See you next week at my house for book club.
Here’s my recipe for Broccoli Chicken Salad, similar to Asian Chicken Salad. I need to get Rose’s recipe for myself and to post.
• 1 packages of pre-shredded broccoli slaw (broccoli, carrots and red cabbage) or pre-shredded coleslaw or 1 small head of cabbage sliced
• 3 green onions diced
• 1 ½ to 2 cups of cooked chicken.
– 2 cooked chicken breasts, cut into bite size pieces or purchase roasted chicken and dice into bite size pieces. Use left over chicken for salad, sandwiches or toss with pasta
• 1/4 cup of raw shelled sunflower seeds or sliced almonds, toasted
• 1 3 oz package of Top Ramen noodles, chicken flavor
– You can use other flavors, I just like the chicken
– 1/4 cup of olive oil
– 1 tablespoon of balsamic vinegar
– 1 teaspoon sugar or Steva
– 1 seasoning packet from the Top Ramen Noodles
• Rinse off the green onions, cut off the root and dice
• Rinse off the slaw in a colander and dry with a paper towel
• Cut the chicken into bite size pieces
• In a large bowl add slaw, diced green onions and chicken
• In a sauté pan heat 1 tablespoon of olive oil or non-stick cooking spray and toast the sunflower seeds on medium heat. Watch closely or the sunflower seeds will burn!
• In a small bowl whisk together olive oil, balsamic vinegar, sweetener and the Top Ramen seasoning packet
• Add the dressing to the large bowl and toss all ingredients
• Crumble the Top Ramen noodles (do not cook) and toss in the salad prior to serving for a crunchy salad
– You can refrigerate leftovers, the salad tastes great the next day even with the noodle soften from sitting over night in the salad
The salad is ready to serve at room temperature or chill.
Do you have a favorite Cabbage/Asian Chicken Salad?