Chinese Cabbage Salad

A little over four years ago, Eric brought me along to a family party. We had only been dating a few months at that point, and it was my first big event with the Jones clan. I remember being a little nervous, but it didn’t take long to realize I had no reason to be. Eric’s family was so welcoming and wonderful and I felt at home right away. Plus, Eric’s Aunt Nancy is one of the best cooks I’ve ever met. She has about a million recipes that are to die for. Baked Beans, Apple Crisp, and this very delicious Chinese Cabbage Salad that she served at my bridal shower. It is crisp, full of flavor and a perfect side dish for your next barbeque or tailgate. She was sweet enough to share the recipe with me and I brought it along to a barbeque a few weeks ago. It didn’t take long for the whole bowl to disappear. Enjoy!
1package precut cole slaw (1 pound size)
5 green onions, sliced
1 cup toasted sunflower seeds
1 cup toasted sliced or slivered almonds
1 3-oz package Ramen Noodles, oriental flavor
1-2 cups cooked, cubed chicken or shrimp. (Optional)
1/3 cup vegetable oil
1/4 cup vinegar ( any kind you like)
1/4 cup sugar
Dry seasoning packet from ramen noodles
1.  Break up the ramen noodles into small pieces.
2.  Mix up the dressing.  Shake all ingredients together.
3.  Combine cole slaw, onions, seeds and nuts.
4.  Just before serving, add noodles, dressing and chicken or shrimp and combine.



Berry Salad with Cornflake Crusted Chicken


Whenever I go out to eat, I’m drawn to salads that are filled with an interesting mix of produce and topped with a delicious source of protein. But then I’m left wondering why I just spent $15 on something I could easily make at home. So this past Sunday I did just that. I wandered through the produce aisle, and just picked out a few different items that sounded good. Like a fresh mix of berries and a perfectly ripe avocado. I love the contrast of the creamy and mild avocado with the sweet and slightly tart berries. And since I wanted to give an added punch of protein (and I had a certain guy coming over that would NOT eat a plain salad for dinner) I decided to throw together some healthified crispy chicken strips. And rather than use Panko breadcrumbs, like I usually do, I decided to use cornflakes as the main component in the crust. And I thought it had fantastic results. The chicken is perfectly tender with a crunchy and flavorful crust. I made a large enough batch of the chicken strips to have leftovers for quick dinners throughout the week, but you could easily divide the chicken portion of this recipe in half to have just enough for a couple salads. And there you have a perfectly light spring meal. Enjoy!

Ingredients: Makes 2 large salads and 12 chicken strips (plenty of leftovers!)

  • 2 packages thinly sliced boneless, skinless chicken breast
  • 1 cup buttermilk
  • 4 cups cornflakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/3 cup shredded mozzarella cheese
  • 4 cups mixed greens or chopped romaine
  • 1/2 avocado, sliced into strips
  • 1/2 cup mixed berries (blueberries, raspberries & blackberries)
  • Raspberry Vinaigrette


  1. Place chicken strips in a 13 x 9 inch baking dish and cover with buttermilk; place in fridge and let sit for 3-4 hours
  2. Place next 5 ingredients in a food processor (cornflakes through mozzarella) and grind until mixture resembles coarse crumbs
  3. Place cornflake mixture into another 13 x 9 inch baking dish and dredge chicken breast in mixture until completely coated
  4. Place cornflake crusted chicken strips on a greased cookie sheet and bake at 350 for 15-20 minutes
  5. To assemble salad, mix greens, avocado & mixed berries together and top with cooled chicken
  6. Drizzle with raspberry vinaigrette to taste


Corn & Black Bean Quinoa

Sometimes, after a vacation of eating lots of delicious, but not so healthy food, your body starts to crave something fresh & packed with nutrients. Well,  this dish definitely satisfies that type of craving. Quinoa is a complete protein which … Continue reading