It might look like boring old leftover chicken to some. But to me, it's leftover chicken full of possibilities.
Whether baked, broiled, grilled or poached, cooked chicken works in a variety of dishes. This "slaw" is light and refreshing, yet satisfying enough for lunch on a hot summer day or dinner on a warm summer evening. For this recipe, any prepared chicken will do.
So here's my bottom line: Always fix extra chicken. You'll appreciate the leftovers.
Asian Chicken Slaw
Active Work and Total Preparation Time: 30 minutes
1/4 cup lime juice
3 tablespoons fish sauce
3 tablespoons sugar
2 teaspoons minced ginger root
2 teaspoons minced garlic
2 cups shredded, cooked chicken
1 small head nappa cabbage, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
2 carrots, grated
1 cup snow peas, sliced on the diagonal into 3 pieces each
1/2 cup chopped fresh mint
1/2 cup chopped cilantro
Whisk together the lime juice, fish sauce, sugar, ginger and garlic in a small bowl. Set it aside.
Toss together the chicken, cabbage, green and red peppers, carrots, snow peas, mint and cilantro in a large bowl. Toss again with the dressing, making sure everything is evenly coated.
4 servings. Each serving: 269 calories; 594 mg sodium; 58 mg cholesterol; 9 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 25 grams protein; 4.37 grams fiber.