Red cabbage is an under rated vegetable but shredded finely makes a good winter salad. Use a free range chicken breast that you have cooked yourself or bits left from a whole roast chicken.
Red cabbage, chicory, chicken and almond salad
100g wedge of red cabbage
1 head of chicory
1 free range cooked chicken breast
Dressing made with two parts white wine vinegar to six parts olive oil
50g/2oz almonds with the skins
Sea salt and freshly ground black pepper
First deal with the almonds. In a dry frying pan gently toast the almonds until they colour and give off a delicious nutty aroma. Take time to do this rather than using the raw nuts as it worth the little extra effort involved.
Shred the cabbage as finely as you can. The easiest way to do this is with a food processor if you have one but failing that use a very sharp knife or a mandoline. Cut the chicory into rather less fine slices and combine in a large bowl with the cabbage and the cooked chicken breast. Drizzle the dressing over the salad.