1 cup low-calorie sesame-ginger salad dressing
1/2 kg chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 14 1/2 ounce can Mandarin oranges
1 small head napa cabbage, sliced
250 Grm sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 green onion, trimmed and chopped
1 16 ounce bag cole slaw mix
1/8 tsp salt
1/8 tsp black pepper
Method
1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
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. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet.
4. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
5. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing.
6. In large salad bowl, toss cabbage, sugar snap peas, basil, green onion, cole slaw mix, salt, pepper and chicken with dressing.
7. Add Mandarin oranges and almonds; gently stir to distribute.
8. Serve immediately.
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