Asian Barbecue Chicken Slaw

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup honey
• 4 tablespoons canola oil, divided
• 2 tablespoons rice vinegar
• 1/2 cup barbecue sauce
• 1 pound boneless skinless chicken breasts, cut into strips
• 1/4 teaspoon pepper
• 1/4 cup honey mustard salad dressing
• 1 package (14 ounces) coleslaw mix
• 3 green onions, chopped
• 4 tablespoons sliced almonds, toasted, divided
• 3 teaspoons sesame seeds, toasted, divided

1. In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a
2. heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through.
3. Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

soy sauce, honey, canola oil, rice vinegar, barbecue sauce, chicken breasts, pepper, honey mustard salad dressing, green onions, almonds, sesame seeds

Taken from www.tasteofhome.com/recipes/asian-barbecue-chicken-slaw/ (may not work)