Monday, June 23, 2008

Healthy Recipe: Asian Chicken Slaw

Since the weather is hot, this recipe was sounding good - no heat involved! It's yummy - I liked it and so did my parents, though my hubby thought the flavors were a little mild. The key would be letting it chill for at least 1 hour to let flavors mix. This recipe came from Cooking Light last summer.

Asian Chicken Slaw

2-1/2 cups shredded cooked chicken breast (I cheated and used a rotisserie chicken)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/2 cup finely chopped onion
1 10-oz. pkg. angel hair slaw
1 8 oz. 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

1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

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

152 cal., 3.7 g fat, 4.5 g fiber (3 pts)

Take a break from the heat this week and try this one out. Let me know what you think!

Lisa :)


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