Asian Chicken Cole Slaw

• 2 1/2 cups shredded cooked chicken breasts (about 1 pound)
• 3/4 cup finely chopped celery
• 1/2 cup chopped sugar snap pea
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 (10 ounce) package shredded cabbage or (10 ounce) package any finely cut up cabbage
• 1 (8 ounce) can sliced water chestnuts, drained
• Dressing
• 1/4 cup cider vinegar
• 1/4 cup rice wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons low sodium soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• Garnish
• 1/4 cup slivered almonds, toasted
• 1 teaspoon sesame seeds, toasted

1. To prepare slaw, combine the first 7 ingredients in a large bowl.
2. To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
3. Stir and pour dresssing over the slaw: toss to coat.
4. Cover and chill 1 hour.
5. Sprinkle with slivered almonds and sesame seeds before serving.

chicken breasts, celery, sugar snap pea, red bell pepper, onion, cabbage, water chestnuts, dressing, cider vinegar, rice wine vinegar, sugar, salt, soy sauce, garlic, fresh ground black pepper, slivered almonds, sesame seeds

Taken from www.food.com/recipe/asian-chicken-cole-slaw-243550 (may not work)