1 medium head cabbage
8 skinless, boneless chicken breast halves
1 medium head broccoli
1 medium head celery
2 medium parsnips
8 frozen yellow squash, thawed
Cut each part of the cabbage into small pieces, and place in a shallow dish or bowl. Sprinkle the chicken breasts and broccoli over the cabbage, and toss to coat.
In a small bowl, mix parsnips with water. Place the squash over the chicken and broccoli, and toss to coat. Cover, and refrigerate for several hours, turning once, before serving.