Ingredients

• 1 small head red cabbage
• 3 large boneless chicken breasts
• Salad Oil
• Salt
• 1/2 cup mayonnaise
• 3 tablespoons milk
• 1 medium-sized zucchini, thinly sliced
• 1 small carrot, shredded
• 1/4 teaspoon basil

Instructions

Coarsely slice enough cabbage to make 5 cups, discarding any tough ribs (reserve remaining cabbage for salad another day).

Cut Chicken into bite-sized pieces.

In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook sliced cabbage and 1 teaspoon salt, stirring frequently, until lightly browned and tender, about 3 minutes. With slotted spoon, remove chicken to bowl with cabbage.

Into drippings remaining in skillet, stir mayonnaise and milk until smooth; over low heat, heat through, stirring constantly. Pour mayonnaise mixture over chicken mixture in bowl. Add zucchini, carrot, and basil; gently toss to mix well.

Serves 4-6