Asian Slaw with Grilled Chicken
Colorful, crunchy slaw with savory peanut dressing, topped with sliced grilled chicken marinated in lite soy sauce
30
Prep Time
8 ½ hrs
Total Time
8
Servings
12
Ingredients
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Ingredients

  • 1/2 cup La Choy® Lite Soy Sauce
  • 1 tablespoon minced garlic
  • 8 boneless skinless chicken breast halves (8 breasts = about 2-1/2 lb)
  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons natural rice vinegar
  • 2 tablespoons Peter Pan® Creamy Peanut Butter
  • 2 tablespoons sesame seeds, toasted
  • 3 cups thinly shredded red cabbage
  • 4 cups thinly shredded green cabbage
  • 1 can (11 oz each) mandarin oranges, drained
  • 1 cup fresh snow peas, cut in half
  • Shredded carrot, bean sprouts, sliced water chestnuts, optional
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Prepare Chicken: Combine soy sauce and garlic in large recloseable food storage bag. Add chicken; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
  2. Prepare Dressing: Mix together teriyaki marinade, oil, vinegar, peanut butter and sesame seeds until blended; set aside.
  3. Prepare Slaw: Toss together red and green cabbage, oranges and snow peas in large bowl. Add carrot, bean sprouts and/or water chestnuts, if desired.
  4. Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until juices run clear (165°F); discard marinade.
  5. Toss slaw with prepared dressing; divide equally on 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles, if desired.

Nutrition Facts

Serving Size8 servings (1 cup slaw and 1 breast each)
Calories323

View Complete Nutrition Information

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Asian Slaw with Grilled Chicken

Colorful, crunchy slaw with savory peanut dressing, topped with sliced grilled chicken marinated in lite soy sauce
30
Prep Time
8 ½ hrs
Total Time
8
Servings
12
Ingredients
starstarstarstarstar

Ingredients

  • 1/2 cup La Choy® Lite Soy Sauce
  • 1 tablespoon minced garlic
  • 8 boneless skinless chicken breast halves (8 breasts = about 2-1/2 lb)
  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons natural rice vinegar
  • 2 tablespoons Peter Pan® Creamy Peanut Butter
  • 2 tablespoons sesame seeds, toasted
  • 3 cups thinly shredded red cabbage
  • 4 cups thinly shredded green cabbage
  • 1 can (11 oz each) mandarin oranges, drained
  • 1 cup fresh snow peas, cut in half
  • Shredded carrot, bean sprouts, sliced water chestnuts, optional
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Prepare Chicken: Combine soy sauce and garlic in large recloseable food storage bag. Add chicken; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
  2. Prepare Dressing: Mix together teriyaki marinade, oil, vinegar, peanut butter and sesame seeds until blended; set aside.
  3. Prepare Slaw: Toss together red and green cabbage, oranges and snow peas in large bowl. Add carrot, bean sprouts and/or water chestnuts, if desired.
  4. Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until juices run clear (165°F); discard marinade.
  5. Toss slaw with prepared dressing; divide equally on 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles, if desired.
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