Asian Chicken Slaw

• 1 cup low-calorie sesame-ginger salad dressing
• 1 pound chicken tenderloins or boneless, skinless chicken breasts
• 1/2 cup sliced almonds
• 1 14 1/2ounce can 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 16 ounce bag cole slaw mix
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. 1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2. 2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3. 3. 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.
4. 4. 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, cole slaw mix, salt, pepper and chicken with dressing. Add Mandarin oranges and almonds; gently stir to distribute. Serve immediately.

lowcalorie sesameginger salad dressing, chicken, almonds, oranges, cabbage, sugar, fresh basil, scallions, cole slaw, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/asian-chicken-slaw-52911241 (may not work)