Chicken and Asian Slaw
Chicken and Asian Slaw is an Asian main course. This recipe makes 4 servings with 236 calories, 26g of protein, and 7g of fat each. For $1.62 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 38 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of salad dressing, pineapple, skinless boneless chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Taste of Home. With a spoonacular score of 89%, this dish is tremendous. Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw, Asian Chicken Slaw, and Asian Chicken Cole Slaw are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 cups sliced bok choy
2 cups cubed fresh pineapple
2 cups shredded red cabbage
1/3 cup plus 1/4 cup sesame ginger salad dressing, divided
4 boneless skinless chicken breast halves (4 ounces each)
Equipment:
bowl
kitchen thermometer
baking pan
Cooking instruction summary:
Directions In a large bowl, combine the pineapple, bok choy, cabbage and 1/3 cup dressing; toss to coat. Chill until serving. Brush chicken with remaining dressing; transfer to a 15-in. x 10-in. x 1-in baking pan. Broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve immediately. Yield: 4 servings. Originally published as Chicken and Asian Slaw in Taste of HomeDecember/January 2011, p38 Nutritional Facts 1 serving equals 302 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 433 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable, 1/2 fruit. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the pineapple, bok choy, cabbage and 1/3 cup dressing; toss to coat. Chill until serving.
2. Brush chicken with remaining dressing; transfer to a 15-in. x 10-in. x 1-in baking pan. Broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
3. Divide slaw among four bowls. Slice chicken; arrange over slaw.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
