Asian Chicken Slaw
Recipe from Family Circle

This warm main dish salad provides a healthy helping of antioxidant-rich fruits and vegetables--oranges, napa cabbage, green cabbage, and sugar snap peas.


Asian Chicken Slaw

by 3  people

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Ingredients
  • 1  cup
    low-calorie sesame-ginger salad dressing
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  • 1  pound
    chicken tenderloins or boneless, skinless chicken breasts
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  • 1/2  cup
    sliced almonds
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  • 1  can (14.5 ounces)
    Mandarin oranges
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  • 1  small head
    napa cabbage, sliced
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  • 1/2  pound
    sugar snap peas, sliced
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  • 1  cup
    fresh basil, cut into thin strips
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  • 3 
    scallions, trimmed and chopped
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  • 1  bag (16 ounces)
    cole slaw mix
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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Directions
1.
Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2.
Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3.
Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
4.
Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing. In large salad bowl, toss cabbage, sugar snap peas, basil, scallions, cole slaw mix, salt, pepper and chicken with dressing. Add Mandarin oranges and almonds; gently stir to distribute. Serve immediately.
Nutrition information
Calories 364, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 849 mg, Carbohydrate 34 g, Fiber 7 g, Protein 33 g. Percent Daily Values are based on a 2,000 calorie diet
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