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A distinctive flavor...
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1 lb |
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bag shredded
cabbage salad (coleslaw mix) |
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1 medium |
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yellow bell
pepper, seeded and thinly sliced |
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4 medium |
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radishes,
thinly sliced |
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½ cup |
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seasoned
rice vinegar |
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1 Tbs |
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Asian (dark)
sesame oil |
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2 tsp |
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reduced-
sodium soy sauce |
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2 tsp |
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honey |
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1 lb |
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thin-sliced
skinless boneless chicken breasts |
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¼ cup |
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Chinese-style barbecue sauce |
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1 |
Combine cabbage,
bell pepper and radishes in a large bowl. |
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2 |
Whisk together
vinegar, oil, soy sauce, and honey in a small bowl. Pour
over cabbage mixture; toss to coat, and let stand for 10
minutes. |
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3 |
Meanwhile, heat a
nonstick pan over medium-high heat. Brush both sides of
the chicken breasts lightly with the barbecue sauce.
Cook until lightly browned, about 3 minutes. Turn and
brush with any remaining barbecue sauce. Cook until
chicken is cooked through, about 3 minutes longer.
Transfer to a cutting board and let stand for 5 minutes
before thinly slicing. Serve chicken over the coleslaw. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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220.49 |
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Calories From Fat (18%) |
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39.42 |
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% Daily Value |
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Total Fat
5.31g |
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8% |
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Saturated Fat 0.93g |
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5% |
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Cholesterol
65.77mg |
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22% |
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Sodium
314.55mg |
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13% |
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Potassium
903.60mg |
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26% |
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Carbohydrates
26.53g |
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9% |
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Dietary Fiber 3.22g |
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13% |
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Sugar 8.37g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
23.30g |
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Protein
28.64g |
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57% |
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Cooking Tips |
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*Look in the Asian aisle of
your market to find sesame oil, soy sauce, rice vinegar and
Chinese-style barbecue sauce. This salad derives its distinctive
taste from the Chinese-style barbecue sauce, so don't skimp on
that! Make sure that the rice vinegar you are using is seasoned
rice vinegar. |
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*Use a pan with ridges to
get the "grilled" look on your chicken. |
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Recipe Source |
| Weight
Watchers: Make it in Minutes |