Asian Chicken Slaw

This warm main dish salad provides a healthy helping of antioxidant-rich fruits and vegetables--oranges, napa cabbage, green cabbage, and sugar snap peas.

Asian Chicken Slaw
Servings: 4 Prep 10 mins Marinate 20 mins Cook 12 mins


  • 1 cup low-calorie sesame-ginger salad dressing
  • 1 pound chicken tenderloins or boneless, skinless chicken breasts
  • 1/2 cup sliced almonds
  • 1 14 1/2 ounce 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

Make It

1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.

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. 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. 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 364, Fat, total (g): 10, chol. (mg): 66, sat. fat (g): 1, carb. (g): 34, fiber (g): 7, pro. (g): 33, sodium (mg): 849, Percent Daily Values are based on a 2,000 calorie diet.