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Asian Chx salad
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Yield: a little more kick, throw in some chopped cilantro
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| Easy Chicken Asian Salad (WW Points Plus® = 5 points per serving) | |
| 1 lb. | boneless and skinless chicken breast, cubed |
| 1/2 tsp. | Chinese 5-spice powder, (in the Asian section of your grocery store) |
| 16 oz. | bag broccoli slaw mix |
| 8 oz. can | water chestnuts, drained and chopped up |
| 8.25 oz. can | mandarin orange segments, drained |
| 1 cup | chopped scallions, (green part only) |
| 1/4 cup | fresh cilantro, chopped, (optional) |
3/4 cup Ken’s Steakhouse Lite Asian Sesame with Ginger and Soy Salad Dressing
Sauté cubed chicken in a little EVOO in a small pan over medium high heat. When partially cooked, sprinkle 5-spice powder over chicken and stir well. Continue to cook until chicken is brown and there is no pink in the middle. Set aside to cool.
In a large bowl, mix together the broccoli slaw mix, water chestnuts, mandarin oranges, chopped scallions and cooled (or chilled) cooked chicken. For a little more kick, throw in some chopped cilantro. Add in dressing and toss to coat. Serve immediately. Makes 5 servings.
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