Cabbage, Carrot, and Chicken Salad

Name: Cabbage, Carrot, and Chicken Salad
Yield: 2
Ingredients: Leftover roasted chicken; 300 g of chopped cabbage; 2 large carrots, grated coarse; 2 finely chopped onions; 1 tablespoon of finely chopped scallions; 2 tablespoons of white grape juice; 2 tablespoons of almond extract in syrup form; 1 teaspoon of mustard; Half a lemon, juiced

1
Leftover roasted chicken
2
300 g of chopped cabbage
3
2 large carrots, grated coarse
4
2 finely chopped onions
5
1 tablespoon of finely chopped scallions
6
2 tablespoons of white grape juice
7
2 tablespoons of almond extract in syrup form
8
1 teaspoon of mustard
9
Half a lemon, juiced

Ingredients

1
Leftover roasted chicken
2
300 g of chopped cabbage
3
2 large carrots, grated coarse
4
2 finely chopped onions
5
1 tablespoon of finely chopped scallions
6
2 tablespoons of white grape juice
7
2 tablespoons of almond extract in syrup form
8
1 teaspoon of mustard
9
Half a lemon, juiced

Directions

1
Mix mayonnaise with mustard and lemon juice
2
Set aside
3
Shred the chicken and mix it with chopped cabbage, grated carrots, onions, and raisins
4
Place seasoned mayonnaise on top of the salad and stir well
5
When serving, toast almonds in a dry skillet
6
Serve salad sprinkled with scallions and warm almond slivers.