Asian Chicken Slaw

Asian Chicken Slaw Recipe
Lee Harrelson
Whether you eat this cool and delicious Asian chicken coleslaw on its own, or loaded into a wrap, it's guaranteed to satisfy an appetite of any size.


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

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 22 %
Fat 3.7 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 11.5 g
Carbohydrate 18.5 g
Fiber 4.5 g
Cholesterol 24 mg
Iron 1 mg
Sodium 585 mg
Calcium 32 mg


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
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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Jaime Horn, Florence, SC,

Cooking Light

August 2007
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