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.
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