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• Second course
• Chicken second courses
• Chicken and cabbage salad with sesame seeds, scallions & almonds

Inspired by the Sumi Salad at the Honest Weight Food Coop in Albany, this one has the addition of a poached whole chicken. It's truly delicious without the chicken, but I find the chicken turns it into more of a meal and makes it last longer. <br /> <br />I learned the cabbage salting method from The Slanted Door cookbook. The brief salting helps the cabbage relax and release some of its liquid, which not only helps it absorb the dressing better, but makes the shreds more tender and easier to eat. <br /> <br />If you don't feel like dealing with a whole chicken, you could certainly substitute pieces, such as two or three boneless skinless chicken breasts or legs. To use boneless, skinless pieces: Bring a pot of salted water to a boil, add the chicken pieces, turn off the heat, cover the pot, remove it from the heat and let it poach for 15 minutes. Remove pieces, let cool briefly, then shred. This method is the same one used in the <a href="https://food52.com/recipes/66191-sesame-noodles-with-swiss-chard-and-chicken">sesame noodles with chard and chicken recipe</a>. <br /> <br />To make chicken stock, don’t discard the bones and poaching liquid in step one. Return the carcass, bones, and skin to the pot, and simmer for 2.5 to 3 hours or until the broth tastes good.

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