2-3 boneless skinless chicken breasts
1 small cabbage
1 package of almond slices
Approx. 1 cup of mayo
Salt & Pepper
Cook the chicken in a pan with some olive oil and Italian spices. Just put it in a skillet on medium and cover it up. Turn it once. Cook until it’s done. Chop up the cabbage, apples, and onions into small pieces and throw them in a large bowl. Sprinkle it all with lemon juice (helps keep the apples from going brown). Cut the cooked chicken into bite-sized small cubes and add to the bowl. Add in as much mayo as you want to – I think it will end up being a cup, but it could be more, I can’t remember. Add the almond slices last. Salt and pepper to taste. It’s best if you can refrigerate it a few hours.