Asian Coleslaw Chicken Salad

Here’s Karen’s recipe that  I promised I’d post…enjoy this fiber filled recipe!!

This is a great quick lunch or dinner recipe that is healthy and tasty. You can serve it with grilled chicken on top or turn it into a vegetarian salad. I love to make this in the summer and if you don’t put the dressing on, it can last in the fridge all week without going bad. In case you weren’t aware, cabbage is high in fiber, vitamin C, potassium, and iron. It’s also low in calories so it’s ideal for anyone looking to lose weight. Fill up on cabbage this summer—you can even make it with a honey mustard, balsamic, or lemon dressing. Let us know what your favorite way to eat cabbage is!

Asian Coleslaw Chicken Salad

(serves 5)

1 pound chicken breast, thinly sliced

2.5 cups thinly sliced green cabbage

1 cup thinly sliced red cabbage

1 cup shredded napa cabbage

1 red bell pepper, thinly sliced

1 carrot, julienned

3 green onions, chopped

¼ cup chopped fresh cilantro

For the dressing:

3 tbsp rice vinegar

3 tbsp vegetable oil

2 tbsp creamy peanut butter

2 tbsp low sodium soy sauce

2 tbsp light brown sugar

1 tbsp minced fresh ginger root

½ tbsp minced garlic

Spray a pan with nonstick cooking spray. Grill the chicken 6-8 minutes on each side, remove from heat and set aside.  In a medium bowl, whisk together all the salad dressing ingredients. Set aside. In a large bowl, mix together all the salad ingredients.  Add in the chicken. Toss with the peanut butter dressing just before serving.

Nutrition Content:  322 Calories  15g Fat 2.1g Sat Fat 17.74g Carbohydrates 3.44g Fiber  39.8g Protein  623mg Potassium  322mg Sodium

-Karen Moreno, RD,CDN