Sesame Chicken Slaw Salad


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I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here’s a gingery-sweet recipe using wonton strips. —Michelle Mulrain, Evans, Georgia

Prep/Total Time: 20 min.

6 servings

Prep/Total Time: 20 min.

6 servings

  • 1 package (14 ounces) coleslaw mix
  • 4 cups torn romaine
  • 3 cups shredded rotisserie chicken
  • 1 large sweet red pepper, julienned
  • 1 small red onion, halved and thinly sliced
  • 3/4 cup reduced-fat Asian toasted sesame salad dressing
  • 1 medium ripe avocado, peeled and sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 3/4 cup crunchy garlic ginger or plain wonton strips

2 cups: 309 calories, 13g fat (2g saturated fat), 62mg cholesterol, 414mg sodium, 26g carbohydrate (15g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.

  1. In a large bowl, combine the first five ingredients. Drizzle with dressing and toss to coat.
  2. Top with remaining ingredients. Serve immediately. Yield: 6 servings.

Editor’s Note: This recipe was tested with Fresh Gourmet Wonton Strips; look for them in the produce section.

Originally published as Sesame Chicken Slaw Salad in Simple & Delicious February/March 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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