Part chicken salad, part coleslaw, this unique dish features a prepared mix, so it comes together quickly -- especially if you buy a roasted chicken. Serve it as a salad, as shown here, or in a sandwich wrap.

Ingredients

• 1 (16-ounce) bag coleslaw mix
• 1 pound cooked chicken, shredded
• 2 cups broccoli florets, blanched
• 1 cup sugar snap peas
• 1 red bell pepper, thinly sliced
• 1 cup sliced scallions
• 1/2 cup chopped cashews (optional)

• DRESSING:
• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 cup canola oil
• 1 tablespoon sesame oil

Instructions

1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.

2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.

3. Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

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Find more about:

• Asian |
• Broccoli |
• Cabbage |
• Cashews |
• Chicken |
• Chicken & Turkey Salads |
• Coleslaw |
• Party Food |
• Peanut Butter |
• Peas |
• Picnic |
• Potluck |
• Quick Meals |
• Red Bell Pepper |
• Scallions |
• Sugar Snap Peas

Related Categories:

• Quick Meals |
• Asian Recipes |
• All Salads |
• Main Meal Salads |
• Salads With Chicken |
• Picnic Salads |
• Coleslaws |
• October 2005