Asian Chicken Slaw

11 ingredients
4 steps

Ingredients

  • 1 cup low-calorie sesame-ginger salad dressing
  • 1 pound chicken tenderloins or boneless, skinless chicken breasts
  • 1/2 cup sliced almonds
  • 1 14 1/2ounce can Mandarin oranges
  • 1 small head napa cabbage, sliced
  • 1/2 pound sugar snap peas, sliced
  • 1 cup fresh basil, cut into thin strips
  • 3 scallions, trimmed and chopped
  • 1 16 ounce bag cole slaw mix
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

  1. 1
    1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
  2. 2
    2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
  3. 3
    3. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
  4. 4
    4. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing. In large salad bowl, toss cabbage, sugar snap peas, basil, scallions, cole slaw mix, salt, pepper and chicken with dressing. Add Mandarin oranges and almonds; gently stir to distribute. Serve immediately.

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