16ouncesthinly sliced skinless, boneless chicken breast
¼cupChinese style or Korean barbecue sauce
Instructions
In a large bowl, combine the cabbage, bell pepper and radishes.
In a small bowl, whisk together the vinegar, oil, soy sauce, and honey. Pour the dressing over the cabbage mixture; toss to coat, and let stand for 10 minutes, tossing every couple of minutes to re-coat the salad with the dressing.
Meanwhile, heat a nonstick grill 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. Alternately, you can cook the chicken directly on your outdoor grill (use a saute pan in a pinch).
Transfer to a cutting board and let stand for 5 minutes before thinly slicing. Chop the chicken and toss with the coleslaw mix.
Notes
WW points count for this recipe divided into 4 servings.
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.
If you can't find thin-sliced chicken breasts, place regular chicken breasts between two pieces of plastic wrap and pound it thin with a meat mallet or a rolling pin.
Use a pan with ridges to get the "grilled" look on your chicken, or use your outdoor grill!