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Cabbage doesn’t always get the spotlight, but it’s honestly one of the most useful veggies to keep around. It lasts forever, ...

First, we’ll take care of the chicken for the salad. Heat some olive oil in a pan and fry the chicken breast fillets on both ...

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1. In a blender, work the ginger and garlic until finely chopped. 2. Add the miso, vinegar, lime juice, honey, peanut or ...

Just thinly slice the cabbage and shred the chicken — a standard bird usually yields about 3 cups, the amount called for in this recipe. A grated carrot adds pops of color and mild sweetness.

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Add 1 cup water. Cover, heat to a boil, reduce heat and simmer, 15 to 20 minutes or until chicken is fully cooked. Drain and allow chicken to cool slightly.

Roasted Chicken, Roasted Green Cabbage, Bacon and Sun-Dried Tomato Spread Sandwiches from "Warm Your Bones: Cozy Recipes for Chilly Days and Winter Nights" by Vanessa Seder (Union Square & Co., 2024).

Now add the chicken and cook for about 2 minutes, then add green chillies and coriander and stir. In a separate bowl mix tomato paste and buttermilk, salt, crushed red chilli, and turmeric and mix.

But leftover roast chicken will work for these preparations, too, whether you're making our classic chicken salad (which just might be better than the Costco version), or one of our many variations.