ASIAN CHICKEN SLAW
Nancye Launer
ingredients
- SLAW:
- 2 1/2 C SHREDDED COOKED CHICKEN BREAST (ABOUT 1 LB)
- 3/4 C FINELY CHOPPED CELERY
- 1/2 C CHOPPED SUGAR SNAP PEAS
- 1/2 C CHOPPED RED BELL PEPPER
- 1/4 C FINELY CHOPPED ONION
- 1 (10 OZ) PACKAGE ANGEL HAIR SLAW (FINELY SHREDDED CABBAGE)
- 1 (8 OZ) CAN SLICED WATER CHESTNUTS, DRAINED
- DRESSING:
- 1/4 C CIDER VINEGAR
- 1/4 C RICE WINE VINEGAR
- 2 TBLSP SUGAR
- 1 TSP SALT
- 2 TSPS LOW-SODIUM SOY SAUCE
- 1/4 TSP GARLIC POWDER
- 1/4 TSP FRESH GROUND BLACK PEPPER
- REMAINING INGREDIENTS:
- 1/4 C SLIVERED ALMONDS TOASTED
- 1 TSP SESAME SEEDS, TOASTED
directions
- 1
PREPARE SLAW, COMBINE THE FIRST 7 INGREDIENTS IN A LARGE BOWL.
- 2
TO PREPARE THE DRESSING, COMBINE CIDER VINEGAR AND NEXT 6 INGREDIENTS THROUGH BLACK PEPPER IN A SMALL BOWL; STIR WITH WHISK. POUR DRESSING OVER THE SLAW; TOSS TO COAT. COVER AND CHILL 1 HOUR. SPRINKLE WITH SLIVERED ALMONDS AND SESAME SEEDS BEFORE SERVING.
Source: Nancye Launer
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