My husband loves cabbage. He’ll even just eat it shredded with a little ranch dressing. I used to cringe when he did this, because I thought I hated cabbage. I think I got that ridiculous idea in my head as a little kid and never really gave cabbage a chance after that. You probably know what I mean. I think everyone has a food like that. (My exception being cabbage in Colcannon, which I have always loved!). Since marrying my husband, I have slowly warmed up to this once hated vegetable. My brother-in-law turned me onto throwing some cabbage wedges in with a pot roast as it finishes cooking, Brittany introduced me to Roasted Green Cabbage Wedges, and as I continued to try cabbage… I found I love cabbage! Now I am always on the look out for new ways to use it. Our friend, Darla Evanson, gave me this fabulous salad recipe last summer, and even though there is a nice long list of ingredients,what stood out to me? Cabbage! I made this Fiesta Chicken Salad immediately… then again and again. Even though there is a long list of ingredients, it really doesn’t take too long to quickly chop everything up and throw it together. This salad is ultra healthy, bright, unusual, and absolutely delicious. The cabbage flavor is on the subtle side, but it adds a unique flavor to the salad that really is the secret, I think. I add a bit more chicken when I am serving it as a main course, and a little less when it will be a side dish. Pumpkin seeds are great (and would be perfect in it for Thanksgiving dinner), but sunflower seeds are cheaper, still yummy, and definitely easier to find at the local grocery stores. Shallots can be found at almost all grocery stores and really are better in this dressing. I used a sweet onion once when I forgot to pick up shallots, and it was a little too “oniony” but still worked well as an emergency replacement in the dressing. So if you haven’t decided on your Thanksgiving salads yet this year… you might want to consider this one!
PS If you are in need of catering this holiday season, check out Darla Evanson. Everything made from scratch and super affordable!
Fiesta Chicken Salad
Submitted by Mindy ~ The Sisters Cafe
3 cups red leaf or romaine lettuce
3 cups thinly sliced cabbage
1+ cup diced or shredded grilled chicken breast (Rotisserie chicken works great)
2 plum tomatoes, cut up
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 avocado, chopped
1/3 cup crumbled tortilla chips
1/4 cup corn kernels (I’ve used more when I have fresh garden corn, and it was great)
1/4 cup shelled, roasted pumpkin seeds or sunflower seeds
1/4 cup sliced red onion
1/2 cup crumbled feta cheese
salt and pepper to taste
garnish with chopped cilantro if desired
1/2 cup chopped shallots
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup olive oil
Mix salad ingredients together and toss with dressing. Use freshly ground pepper and kosher salt to taste.