Cravin Craisin Chicken Cabbage Salad |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 16 |
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Original recipe using a crock and raisins. I have updated. Original recipe at least 100 years old. A whole chicken was boiled. Now I use chicken breasts. Serve a large number. Ingredients:
1 cup craisins |
4 boneless cooked chicken breasts, in chunks |
1 large cabbage, chopped |
1 large turnip, peeled and chopped (optional) |
1 teaspoon salt or 1 teaspoon salt substitute |
1 cup carrot, shredded |
1 cup green onion, thinly sliced (optional) |
1 1/2 cups white vinegar |
1/2 cup white sugar or 5 (1 g) packets splenda sugar substitute |
1/4 cup margarine |
1 tablespoon dried cilantro |
1 teaspoon dry mustard |
1 dash ground cloves |
1 dash ground allspice |
Directions:
1. Place craisins in a small bowl with hot water. Set aside.
2. In large non-metal serving bowl, add chopped.
3. cabbage, turnip and carrots. Add onions if desired. Add salt and stir.
4. Drain craisins.
5. In medium saucepan heat vinegar, sugar, margarine, cilantro, mustard, cloves, and allspice and craisins.
6. Note: you may use brown sugar or Splenda brown sugar blend if desired.
7. Add chopped chicken and stir into cabbage mixture.
8. Pour hot vinegar mixture over salad and toss to mix well.
9. Cover and chill at least 4 hours.
10. Before serving, toss and drain.
11. The turnip is sweet and crunchy in this salad.
12. Chill time is include in prep time.
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