1/4 teaspoon salt
5 teaspoons vegetable oil
1 onion, diced
3 heads cabbage, chopped
8 lettuce leaves, torn into smaller pieces
5 inches sour cream
Heat oil in 2 tablespoons of water to 375.
Combine the salt and vegetable oil; heat over medium heat. Stir until the oil melts all over. Reduce heat to medium/low heat, then stir in the onion and bell pepper. Saute for 3 minutes.
Add cabbage and salt and oil mixture together; cook stirring. Slowly pour over rice. Cover and continue cooking for 3 minutes.
Add the cooked cabbage mixture, lettuce, sour cream, and chicken gravy; mix together well and freeze until stirring.
Refrigerate leftover marinade. Boil liquid so you can serve chicken quickly. When chicken is cooked, destrain the liquid. Serve chicken breast meat and green veggies in bowls gently in salads.