Asian Chicken Slaw
1 clow-calorie sesame-ginger salad dressing
1 lbchicken boneless,skinless tenders
1/2 csliced almonds
14 ozcan mandarin oranges
1 smallhead napa cabbage, sliced
1/2 lbsugar snap peas, sliced
1 cfresh basil, cut into thin strips
3scallions, trimmed and chopped
16 ozcoleslaw mix
1/8 tspblack pepper
How to Make Asian Chicken Slaw
- 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.
- 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.
- 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.
- 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!