Healthy Chicken Cabbage Salad

Boil boneless skinless chicken breasts until cooked through. Set aside to cool.

Thinly slice the cabbage and place in a large serving bowl.

Add the juice of 3-4 lemons to the cabbage and mix until all the cabbage is coated. Set aside for a few minutes to allow the lemon juice to slightly wilt the cabbage. (Don’t worry, the cabbage will not be soft or soggy. This is a very crunchy salad!)

Finely chop the garlic and add it to the salad along with the sugar. Mix well.

Add salt and freshly ground pepper to taste. (I usually use a few teaspoons of each, but your preference may be different so just keep adding salt and pepper a little at a time until it is seasoned the way you like it.)

Shred the cooked chicken and add it to the salad; mix well.

Chop the basil and add it to the salad right before serving.