Post by marlaoh on Sept 4, 2004 9:40:45 GMT -6
Chicken, Cabbage & Corn Salad
1 tablespoon olive oil
2 medium-size onions
2 medium-size red and/or green bell peppers
1/2 teaspoon salt
3 cups bite-size strips cooked chicken
3 cups finely shredded Napa cabbage (Chinese cabbage)
1 cup fresh, drained canned, or thawed frozen-corn kernels
1/2 cup packed cilantro leaves, chopped
Dressing:
2 tablespoons balsamic vinegar or cider vinegar
1 tablespoon olive oil
1 tablespoon water
1. Heat oil in a large skillet. Add onions and cook about 3 minutes,
stirring often, until softened. Add bell peppers and stir-fry 2 minutes.
Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes,
stirring once, until peppers are crisp-tender. Spread mixture on a
plate, cool briefly, then refrigerate while preparing remaining salad
ingredients.
2. Whisk Dressing ingredients in a large serving bowl until blended. Add
pepper mixture, chicken and remaining ingredients and toss to mix and
coat. Yield: 4 servings.
1 tablespoon olive oil
2 medium-size onions
2 medium-size red and/or green bell peppers
1/2 teaspoon salt
3 cups bite-size strips cooked chicken
3 cups finely shredded Napa cabbage (Chinese cabbage)
1 cup fresh, drained canned, or thawed frozen-corn kernels
1/2 cup packed cilantro leaves, chopped
Dressing:
2 tablespoons balsamic vinegar or cider vinegar
1 tablespoon olive oil
1 tablespoon water
1. Heat oil in a large skillet. Add onions and cook about 3 minutes,
stirring often, until softened. Add bell peppers and stir-fry 2 minutes.
Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes,
stirring once, until peppers are crisp-tender. Spread mixture on a
plate, cool briefly, then refrigerate while preparing remaining salad
ingredients.
2. Whisk Dressing ingredients in a large serving bowl until blended. Add
pepper mixture, chicken and remaining ingredients and toss to mix and
coat. Yield: 4 servings.