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Asian Chicken-Manicotti Salad

Serves: 4

Print this Recipe

prep: 25 min


   Tangy Peanut Dressing (below)
   8 uncooked manicotti shells
   5 cups coleslaw mix
   1 1/2 cups finely chopped cooked chicken
   1 cup bean sprouts, finely chopped
   1/2 cup peanuts, chopped
   1/4 cup canned water chestnuts, chopped
   
   Tangy Peanut Dressing:
   1/3 cup vegetable oil
   2 tablespoons rice or white vinegar
   2 tablespoons creamy peanut butter
   1 tablespoon soy sauce
   1/8 teaspoon ground cayenne pepper
   1 clove garlic, finely chopped


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1. Make Tangy Peanut Dressing. Cook and drain manicotti shells as directed on package. Rinse with cold water; drain.

2. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.

3. Fill each cooked shell with chicken mixture. Divide remaining coleslaw mix among 4 individual plates. Top each with manicotti. Drizzle with dressing.

For Tangy Peanut Dressing:
Mix all ingredients with wire whisk.

1 SERVING: Calories 590 (Calories from Fat 335); Fat 37g (Saturated 6g); Cholesterol 45mg; Sodium 540mg; Carbohydrate 40g (Dietary Fiber 6g); Protein 30g * % DAILY VALUE: Vitamin A 4%; Vitamin C 66%; Calcium 10%; Iron 20% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 3 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


Asian Chicken-Manicotti Salad is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!

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