Are you looking for something different, light and satisfying for a warm summer evening meal? We think this fits the bill.
Asian Chicken Slaw
Since the garlic isn't cooked, the mushrooms, which work as an appetizer or side, have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
Ingredients
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Slaw
- 2 ½ cups shredded cooked chicken breast (about 1 pound)
- ¾ cup finely chopped celery
- ½ cup chopped sugar snap peas
- ½ cup chopped red bell pepper
- ¼ cup finely chopped onion
- 1 (10-ounce) package angel hair slaw
- 1 (8-ounce) can sliced water chestnuts, drained
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Dressing
- ¼ cup cider vinegar
- ¼ cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons low-sodium soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
-
Remaining ingredients
- ¼ cup slivered almonds, toasted
- 1 teaspoon sesame seeds, toasted
Preparation
To prepare slaw, combine the first 7 ingredients in a large bowl.
To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.
Yield
6 servings (serving size: about 1 ½ cups)
Cooking Light
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