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Rainbow Slaw with Chicken
Crunchy vegetables are topped with lean chicken breast and a sweet and spicy Asian vinaigrette to create this flavor packed entree salad.
Course
Entree
Cuisine
American
Keyword
rainbow slaw
Prep Time
15
minutes
Total Time
15
minutes
Servings
4
Calories
238
kcal
Author
Liz DellaCroce
Ingredients
½
head savoy cabbage
2
c
shredded carrots
4
scallions
thinly sliced
2
oz
roasted peanuts
crushed
1
tbs
toasted sesame seeds
optional garnish
8
oz
shredded cooked chicken breast
rotisserie works great!
Dressing:
¼
c
soy sauce
low sodium
¼
c
rice wine vinegar
1
tbs
sesame oil
1
tbs
sriracha
½
tbs
sugar
US Measurements
-
Convert to Metric
Instructions
Wisk together the dressing in the bottom of a large bowl and set aside.
Thinly slice the cabbage and add to the bowl along with shredded carrots and scallions.
Toss well with dressing and garnish with peanuts, sesame seeds and top with chicken breast.
Notes
Excellent source of Vitamins A and C
Nutrition
Calories:
238
kcal
|
Carbohydrates:
16.1
g
|
Protein:
23.2
g
|
Fat:
8.9
g
|
Saturated Fat:
1.5
g
|
Polyunsaturated Fat:
7.4
g
|
Trans Fat:
0
g
|
Cholesterol:
48
mg
|
Sodium:
692
mg
|
Fiber:
4.8
g
|
Sugar:
8.8
g