Asian Chicken Salad

I have tried to cook more vegetables this week....you know, preparing for the season of shorts and tanktops.....

This salad was INCREADIBLE! I made a few changes (I will note them). I think I could have eaten my body weight of it! ....but that would have defeated the "healthy purpose" of the salad.

•YIELD: 6 servings (serving size: about 1 1/2 cups)


Ingredients

•Slaw:

•2 1/2 cups shredded cooked chicken breast (about 1 pound) * I used canned chicken. It's good, moist and easy!

•3/4 cup finely chopped celery

•1/2 cup chopped sugar snap peas

•1/2 cup chopped red bell pepper

•1/4 cup finely chopped onion

•1 (10-ounce) package angel hair slaw

•1 (8-ounce) can sliced water chestnuts, drained

•Dressing:

•1/4 cup cider vinegar

•1/4 cup rice wine vinegar

•2 tablespoons sugar

•1 teaspoon salt

•2 teaspoons low-sodium soy sauce

•1/4 teaspoon garlic powder

•1/4 teaspoon freshly ground black pepper
* I also put in sesame oil, extra soy sauce, and extra sugar

•Remaining ingredients:

•1/4 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.

* My husband and daughter ate it on bread the next day with mayo.

Enjoy!!!

--Katie

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