ASIAN CHICKEN SLAW

Asian Chicken Slaw image

Provided by Pat Duran

Time 25m

Number Of Ingredients 11

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1 c low-calorie sesame-ginger salad dressing
1 lb chicken boneless,skinless tenders
1/2 c sliced almonds
14 oz can mandarin oranges
1 small head napa cabbage, sliced
1/2 lb sugar snap peas, sliced
1 c fresh basil, cut into thin strips
3 scallions, trimmed and chopped
16 oz coleslaw mix
1/8 tsp salt
1/8 tsp black pepper

Steps:

1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes. Toast almonds in a 10-inch skillet for 5 minutes, stirring often. Remove to a small bowl.
2. Coat same skillet with cooking spray. Remove chicken from marinade, and add to skillet. Cook over medium-high heat for 7 minutes, turning until cooked through.
3. Cut into bite-size pieces. Drain oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing in large salad bowl.
4. Toss cabbage, sugar, snap peas, basil, scallion coleslaw mix, salt, pepper and chicken with the dressing. Add oranges and almonds, gently stir to distribute. Serve immediately , because I can't wait to eat this!