by Cooking Light, August 2007 (I found it from here).
(picture from trainermomma.com)
SLAW:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
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
REMAINING INGREDIENTS:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted
To prepare slaw, combine the first 7 ingredients in a large bowl.
To prepare dressing, combine cider vinegar and next 6 ingredients 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 1/2 cups)
152 calories per serving
I'm posting this for Tracy. I made it for Super Saturday. I forgot to buy the water chestnuts - so I left them out. Definitely toast the almonds and sesame seeds. Yummy! Notice there is no oil in the dressing!
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