This chicken salad recipe is delicious and very simple to make.
Prep Time: 20 minutes
Serves: 4
1 - 6oz package of fully cooked sliced chicken breast
1 - 10oz bag fresh angel hair cole slaw
1 1/2 cups - fresh Matchstix Carrots (julienne cut)
1/4 cup - Cookwell & Co. Asian Ginger Vinaigrette
1 - 8oz bag Mann's Sugar Snap Peas or Snow Peas
1 - small red pepper, halved, seeds and stem removed
Crunchy Toppings - Glazed Walnut and Honey Sesame Sticks
Optional: 1 to 2 cups Chow Mein Noodles, as desired
My tips: I prefer to use fresh cooked chicken (use one to two boneless chicken, skinless chicken breasts sliced up quickly with kitchen shears) and to use the sugar snap peas instead of the snow peas.
1. Toss chicken, slaw, carrots and dressing in a large salad bowl; set aside.
2. Cut peas in half, crosswise, at an angle. Cut bell pepper into thin slivers. Toss with salad mixture.
3. Right before serving, add your favorite crunchy toppings.
**This salad may also be served in a wrap in a lettuce or cabbage leaf, or rolled up in a reduced-calorie burrito-sized tortilla.
** This recipe cannot be gluten free due to the fact that asian-style vinaigrettes typically have soy-sauce in them. Soy sauce is made using wheat product.
This recipe idea compliments of my local HEB Four Points. Thanks Crystal and Terri.
3. Right before serving, add your favorite crunchy toppings.
**This salad may also be served in a wrap in a lettuce or cabbage leaf, or rolled up in a reduced-calorie burrito-sized tortilla.
** This recipe cannot be gluten free due to the fact that asian-style vinaigrettes typically have soy-sauce in them. Soy sauce is made using wheat product.
This recipe idea compliments of my local HEB Four Points. Thanks Crystal and Terri.