Chicken Slaw Salad

View Recipe

Chicken Slaw Salad

Meet a new chicken salad that's filled with noodles, nuts and slaw then tossed with an Asian sesame dressing.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

cups chopped cooked chicken

cups shredded green cabbage

cups shredded red cabbage

cup shredded carrot (1 large)

1/4

cup sunflower nuts

1/2

cup low-fat Asian sesame-ginger dressing

1/2

cup chow mein noodles

In large bowl, place all ingredients except dressing and noodles.
Pour dressing over salad; toss to coat. Garnish with noodles.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

Use 5 cups of a preshredded coleslaw mixture found in the produce department.

Do-Ahead

This salad can be made several hours in advance, but do not add the dressing or noodles. Cover and refrigerate. Just before serving, toss with the dressing and garnish with noodles.

Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 400mg;
Total Carbohydrate 21g

(Dietary Fiber 4g,
Sugars 9g),

Protein 23g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
3 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Chicken Slaw Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens