Asian Chicken Slaw

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 1/2 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

   

  Directions

   

  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 information

  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