Chicken Cabbage Salad

Summer and salads go together like flip-flops and the beach. They are seasonal, and they complement each other. I love a good hearty salad, but I tend to have cycles of favorites where I can eat them over and over again without getting bored. 

Right now, I'm really into cabbage salads; from slaws to taco salads, I like how cabbage holds up to the warmer temperatures unlike the more delicate green leaf variety. Also, with wet cabbage it can usually be enjoyed the next day. 

Today I'm sharing with you my Chicken Cabbage Salad. I've been making this weekly because it's so easy to prepare, people love it, and more importantly, my kids love it. They will even eat it as a main course. This is what I call winning over the finicky eaters. When I make this salad I prep the ingredients in larger quantities so I can make the salad again later in the week. I typically toast extra slivered almonds and uncooked ramen noodles, boil extra chicken to shred, and make a larger batch of the dressing. Then all there is to do is mix in the shredded cabbage, and sliced green onions, and toss the salad in the sweet and tangy dressing. 

If most everything is prepped the first time you make this salad, you will have everything you need to make it again later without much effort in about 5 minutes. Enjoy!