"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet and Tangy Chicken Salad Recipe

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This recipe for Sweet and Tangy Chicken Salad, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruby Barnes


1 orange
3 oz. cooked chicken
1/4 head of cabbage
1/2 c. Swanson Chicken stock
1/2 Tbl. minced garlic
1/2 tsp. dry mustard
1.Tbl. Bragg’s Liquid Aminos
2.tsp. Apple Cider Vinegar (Bragg's Organic ACV is the best)
1/4 tsp. dry ginger
stevia to taste

Chop up 1/4 head of cabbage.
Heat 1/2 cup of chicken broth in a skillet over medium-high heat.
Saute your cabbage in chicken stock for approximately 5 minutes until tender.
Dice grilled chicken and orange into small pieces.
Add chicken, orange, and minced garlic to cooked cabbage and cook for 1 minute.
Remove from heat.
In a small bowl, combine dry mustard powder, Bragg’s Liquid Aminos, apple
cider vinegar, ginger, and stevia.
Mix well until dissolved.
Pour dressing over chicken salad and mix well.




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