Asian Chicken Slaw

• 2 1/2 cups shredded cooked chicken breast (about 1 pound)
• 3/4 cup finely chopped celery
• 1/2 cup chopped sugar snap peas
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 (10-ounce) package angel hair slaw
• 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 freshly ground black pepper
• Remaining ingredients:
• 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 (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

chicken, celery, sugar snap peas, red bell pepper, onion, hair slaw, water chestnuts, dressing, cider vinegar, rice wine vinegar, sugar, salt, soy sauce, garlic, freshly ground black pepper, remaining ingredients, slivered almonds, sesame seeds

Taken from www.epicurious.com/recipes/member/views/asian-chicken-slaw-52955311 (may not work)