1 pound uncooked, marinated H-E-B Sweet Chili Chicken Breasts
1 (10 ounce) bag angel hair cole slaw
1/2 cup each chopped cilantro and mint leaves
1/2 seedless or hothouse cucumber
1/2 cup slivered red onion
1/2 cup chopped, roasted & salted peanuts
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons Domino Granulated Sugar
2 tablespoons Nakano Rice Vinegar
1/2 teaspoon dried red pepper flakes
Heat a large, nonstick skillet over Medium-High heat. Place chicken in skillet and brown 3 to 4 minutes per side. Reduce heat to Medium-Low; cover skillet partially and continue to cook chicken 7 minutes or until done (juices run clear). Remove to a plate and set aside.
Meanwhile, whisk dressing ingredients together in a large salad bowl. Add slaw and toss to coat. Chop cilantro and mint leaves. Cut cucumber in half and then into thin slices. Cut red onion into very thin slivers. Toss vegetables with slaw.
Slice chicken diagonally, across the grain, and then into bite-size pieces. Toss chicken and peanuts with salad. Serve immediately.
Calories: 305, Total Fat: 11g, Cholesterol: 47mg, Sodium: 1181mg, Carbohydrates: 31g, Dietary Fiber: 3g, Protein: 21g
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