Asian Chicken Slaw

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.

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 22%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 11.5g
  • Carbohydrate: 18.5g
  • Fiber: 4.5g
  • Cholesterol: 24mg
  • Iron: 1mg
  • Sodium: 585mg
  • Calcium: 32mg

Ingredients

  • 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

Preparation

  1. To prepare slaw, combine the first 7 ingredients in a large bowl.
  2. 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.
Note:

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 www.choosemyplate.gov.

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