CHICKEN AND CABBAGE SOUTH AMERICA STYLE
Serves 6 or 8

3 chicken breasts
1 tsp or to taste Spanish paprika

Lemon oil Dressing:
1/4 cup fresh lime juice
salt and pepper to taste
pinch of White Worcestershire Sauce
pinch of sugar
1 tb Dijon mustard
3/4 cup olive oil

6 cups Savoy cabbage shredded in the processor
salt
1 onion sliced
1 red bell pepper julienned
1 green bell pepper julienned
1 carrot, peeled and julienned
2 tb chopped cilantrillo

Garnish:
Green stuffed Olives, sliced
1/2 lb feta cheese, cubed

Preheat oven to 450 F. Season the chicken breasts with paprika. Roast until done in the oven (about 20 minutes). Remove from oven, let them cool and thinly shred along the grain. Place in a bowl. Mix the Dressing ingredients and pour over the shredded chicken; mix well. Add the cabbage, onion, bell peppers carrot and cilantrillo to the chicken mixture. Correct the seasonings and serve garnished with the olives and the Feta cheese.