Lately I've been in the mood to try new recipes. I've also been trying to eat more veggies. I tried this recipe a couple of months ago, and I'm hooked! I've made it so many times that I've got it memorized! This is a great lunch idea. It makes up a big bowl, and tastes even better on the 2nd or 3rd day. I chop all the vegetables in my food processor, and use rotisserie chicken, so it comes together pretty quickly. I use less chicken than the recipe calls for, and add a teaspoon or so of sesame oil to the dressing. I think it really improves the flavor. Enjoy!
Yield: 6 servings (serving size: about 1 1/2 cups)
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
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.
Nutritional Information
- Calories:
- 152 (22% from fat)
- Fat:
- 3.7g (sat 0.5g,mono 1.9g,poly 0.9g)
- Protein:
- 11.5g
- Carbohydrate:
- 18.5g
- Fiber:
- 4.5g
- Cholesterol:
- 24mg
- Iron:
- 1mg
- Sodium:
- 585mg
- Calcium:
- 32mg
Jaime Horn, Florence, SC, Cooking Light, AUGUST 2007
1 comment:
Yummy! Thanks!
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