2 tablespoons olive oil
2 tablespoons white vinegar
1 small onion, finely diced
1 medium head cabbage, cubed
5 medium carrots, peeled and cut into 1/2 inch slices
5 medium sliced celery
3 large tomatoes, seeded and chopped
3 large sweet onions, diced
1/2 cup matched cottage cheese
1/2 cup chopped cooked chicken breast meat
1/2 cup chopped onion
1 (1 pound) whole chicken
1 tablespoon lemon juice
1 pinch sesame seeds
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh basil
4 tablespoons chopped fresh thyme
1 teaspoon sesame seeds
1/2 teaspoon salt
In a medium bowl, mix olive oil, vinegar and onion. Let stand a few minutes, then mix in cabbage. Transfer the skin of the cabbage and cut ends from the stem ends into the bowl. Mix the vinegar mixture with the cornflakes, then combine with the other ingredients.
Mix together the salad greens, lemon juice, salt and sesame seeds. Transfer the salad mixture to a large bowl. Spread the mixture on the lettuce leaf and sprinkle the salad mixture on the bottom of the casserole dish. Sprinkle with the parsley, basil, tomatoes and pepper. Spread the remaining salad over the salad. Sprinkle with remaining parsley, basil and chicken. Top with basil and olive juice, and serve.
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