Chicken & broccoli slaw with cashews
3
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Seasoned rice vinegar is plain rice vinegar that has sugar and salt added. If you only have regular rice vinegar on hand, taste this dish before serving—it might need a pinch of salt or sugar. Cashews add a delicious crunch to the salad, but peanuts or almonds would taste great, too.
Ingredients
Cooking spray
4 spray(s)
Seasoned rice vinegar
2 tbsp(s)
Soy sauce
1½ tbsp(s)
Mirin
1 tbsp(s)
Minced ginger
1 tsp(s)
Dark sesame oil
1 tsp(s)
Crushed red pepper flakes
¼ tsp(s)
Uncooked boneless skinless chicken breast
¾ pound(s), cut into 1-inch pieces
Table salt
¼ tsp(s)
Broccoli slaw
12 oz
Red bell pepper
1 medium, thinly sliced
Cilantro
½ tbsp(s), chopped
Scallions
2 medium, scallions
Unsalted dry-roasted cashews
¼ cup(s), coarsely chopped
Instructions
1
To make dressing, whisk together vinegar, soy sauce, mirin, ginger, oil, and pepper flakes in small bowl until blended; set aside.
2
Spray large skillet with cooking spray and set over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet and cook, turning occasionally, until cooked through, about 8 minutes.
3
Combine broccoli slaw, bell pepper, cilantro, and scallions in large bowl; add dressing and toss well to coat.
4
Add chicken to slaw mixture and toss lightly. Divide slaw evenly among 4 plates and serve sprinkled with cashews.
5
Serving size: 1 1⁄2 cups slaw and 1 tbsp cashews
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