Broccoli-Cabbage Slaw with Chicken, Bread and Fruit



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3 ounce Low Sodium Cooked & Sliced Chicken Breast
2 cups broccoli-cabbage slaw
1/2 tablespoon raisins
1 tablespoon sliced almonds
2 teaspoon canola oil
3 teaspoon red wine vinegar
1 Splenda® Sweetener


Shred chicken breast and set aside. Rinse and drain broccoli-cabbage slaw and place in a large salad bowl. Mix slaw together with raisins, nuts and chicken. In a small bowl mix together oil, vinegar and Splenda. Pour over salad, toss well and serve.

Created date

June 2004

Nutritional Information

Calories 280
Protein 26 g
Carbohydrate 14 g
Fat 15 g
Satfat 2 g
Sodium 95 mg
Fiber 5 g
Sugars 7 g
Cholesterol 50 mg