From the Summer 2011 issue of magazine. Subscribe at . Serves 4.
Ingredients
1 cup low-calorie sesame- ginger salad dressing
1 pound chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 can (14.5 ounces) Mandarin oranges
1 small head napa cabbage, sliced
1/2 pound sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 scallions, trimmed and chopped
1 bag (16 ounces) coleslaw mix
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing. In large salad bowl, toss cabbage, sugar snap peas, basil, scallions, coleslaw mix, salt, pepper and chicken with dressing. Add Mandarin oranges and almonds; gently stir to distribute. Serve immediately.
Per serving: 364 calories, 10 g fat (1 g sat fat), 66 mg cholesterol, 849 mg salt, 34 g carbs, 7 g fiber, 33 g protein
