Asian Chicken Salad
|1||package broccoli slaw|
|1 1/2||cups red bell pepper, slivered|
|2||cups hot-house cucumbers, diced|
|1/4||cup fresh cilantro, minced|
|1/3||cup low-fat ginger sesame salad dressing|
|1/4||cup slivered almonds, toasted, optional|
- In a bowl, combine broccoli slaw, red pepper strips, diced cucumbers, chopped cilantro and dressing; toss well and let stand 20 minutes. Add chicken and toss to coat.
- Divide the salad among 4 plates (approximately 1 1/2 to 2 cups per plate). Sprinkle each salad with slivered almonds, 1 tablespoon per salad, if desired.
I came across this recipe over at PERDUE and I thought it sounded really simple and tasty. I know that I would cut my chicken up smaller, only because I like my pieces smaller. This is definitely something that I would fix. I love the broccoli slaw to start with and this would make and quick supper or a quick and simple dish to take for a cookout or potluck.
Disclaimer: I was not paid in any way for this post. I did not receive any kick backs for this post either. This is just something I wanted to share. Images and recipe are from PERDUE.com