One thing that I absolutely love about our new house is the landscaping. It is gorgeous! The previous owners knew what they were doing when they did this yard. Every week a new flower pops up. I would never do rose bushes but I now have five of them and love them. They are in the perfect spot and barely starting to bloom. I just wish the flowers would stay in bloom forever.
Here’s a look at what’s blooming this week.
I’m not much of a cook, but there are a few things I make that friends and family request I bring to get togethers, including this salad recipe. It’s one of the best and I have been making it for years.
Chinese Chicken Salad
1 head of green cabbage
1 head of purple cabbage
1 can of cashews
3-4 chicken breasts
Litehouse sesame ginger salad dressing
Marinate chicken in worcester sauce for about an hour. Bake in oven at 375 degrees for about an hour. Remove from over and shred into larger pieces ones cooled.
Chop up cabbage and put into bowl.
Pour cashews into small sauce pan. Cover with worcester sauce and simmer on low for about 20 minutes. Let cool.
Add chicken and cashews to cabbage. Sprinkle with sesame seeds.
I do not add the salad dressing or wontons to the salad directly. It gets soggy too fast. I add both to the individual servings. That way if there are leftovers it doesn’t get soggy.