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Asian Chicken Manicotti Salad

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Fusion cooking. Italian pasta meets Asian ingredients for an easy 30-minute dinner.
Updated Sep 25, 2015
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Ingredients

  • 8 uncooked manicotti shells
  • 5 cups coleslaw mix
  • 1 1/2 cups finely chopped cooked chicken breast
  • 1 cup fresh bean sprouts, finely chopped
  • 1/2 cup peanuts, chopped
  • 1/4 cup canned water chestnuts, chopped

Tangy Peanut Dressing

  • 1/3 cup vegetable oil
  • 2 tablespoons rice wine or white vinegar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon soy sauce
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 clove garlic, finely chopped

Steps

  • 1
    Prepare Tangy Peanut Dressing. Cook and drain manicotti as directed on package. Rinse with cold water; drain. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
  • 2
    Fill manicotti with chicken mixture. Divide remaining coleslaw mix among serving plates. Top with manicotti. Drizzle with dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Method for Tangy Peanut Dressing: Mix all ingredients using wire whisk.

Nutrition

540 Calories, 33g Total Fat, 28g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
295
Total Fat
33g
Saturated Fat
5g
Cholesterol
40mg
Sodium
350mg
Total Carbohydrate
38g
Dietary Fiber
5g
Protein
28g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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