The Good Food Guide

1 head red cabbage
3 whole large chicken breasts
Salad oil
Salt
½ cup mayonnaise
2 ½ tablespoons milk
1 medium zucchini, thinly sliced
1 small carrot, grated
¼ teaspoon basil

Method

-Coarsely slice cabbage to make about 5 cups.
-Debone chicken breasts and cut into bite sized pieces.
-In a frying pan heat 2 tablespoons oil over medium heat. Cook the sliced cabbage and add 1 teaspoon salt. Cook till cabbage is tender, stirring occasionally. Spoon cabbage into a large bowl and set aside.
-In the same pan over medium heat, add 1 tablespoon oil and toss in the chicken. Add salt. Cook till chicken is lightly browned and tender, cook for about 3 minutes, stirring frequently. Remove chicken to the bowl with the cabbage.
-Into the drippings remaining in the pan, stir in the mayonnaise and milk and mix until smooth; heat through over low heat, stirring occasionally.
-Pour the mayonnaise mixture over the chicken and cabbage.
-Add the zucchini, carrot and basil; gently toss to mix well.
-Garnish as desired.
-Serve warm.