Asian Chicken Slaw (Cooking Light)

Asian Chicken Slaw


"I came up with this recipe after a long workout when I wanted a quick, light meal. Now I often eat it for lunch or omit the chicken and serve it as a side for dinner." --Jaime Horn, Florence, SC


Slaw:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

Dressing:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Remaining ingredients:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.



Yield: 6 servings (serving size: about 1 1/2 cups)

CALORIES 152 (22% from fat); FAT 3.7g (sat 0.5g,mono 1.9g,poly 0.9g); IRON 1mg; CHOLESTEROL 24mg; CALCIUM 32mg; CARBOHYDRATE 18.5g; SODIUM 585mg; PROTEIN 11.5g; FIBER 4.5g

Cooking Light, AUGUST 2007