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Asian Chicken-Manicotti Salad |
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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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