3 cups green cabbage, chopped
1 cup kale, finely chopped
1/4 cup sesame seeds, lightly toasted
1/4 cup organic canola oil (light olive oil will also work)
1/3 cup seasoned rice vinegar
2 chicken breasts, cooked and chopped
1/4 tsp salt
Whisk together the oil, vinegar and salt. Chop the cabbage, kale and chicken and place in a large bowl with the toasted sesame seeds. Pour the dressing over the salad and mix well. Chill. This salad will last for about 3 days in the refrigerator and makes a wonderful lunch.