Warm Chicken Salad


  • 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


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