Asian Chicken Salad
•YIELD: 6 servings (serving size: about 1 1/2 cups)
•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
•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
•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 (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.