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asian chicken slaw

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Recipe from Parents Magazine.

(1 rating)
yield 4 -6 servings
prep time 10 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients For asian chicken slaw

  • 1 c
    low-calorie sesame-ginger salad dressing
  • 1 lb
    chicken boneless,skinless tenders
  • 1/2 c
    sliced almonds
  • 14 oz
    can mandarin oranges
  • 1 sm
    head napa cabbage, sliced
  • 1/2 lb
    sugar snap peas, sliced
  • 1 c
    fresh basil, cut into thin strips
  • 3
    scallions, trimmed and chopped
  • 16 oz
    coleslaw mix
  • 1/8 tsp
    salt
  • 1/8 tsp
    black pepper

How To Make asian chicken slaw

  • 1
    Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes. Toast almonds in a 10-inch skillet for 5 minutes, stirring often. Remove to a small bowl.
  • 2
    Coat same skillet with cooking spray. Remove chicken from marinade, and add to skillet. Cook over medium-high heat for 7 minutes, turning until cooked through.
  • 3
    Cut into bite-size pieces. Drain oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing in large salad bowl.
  • 4
    Toss cabbage, sugar, snap peas, basil, scallion coleslaw mix, salt, pepper and chicken with the dressing. Add oranges and almonds, gently stir to distribute. Serve immediately , because I can't wait to eat this!
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