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Chicken Salad with Pea Pods and Almonds

Serves: 4

Print this Recipe

SUPER EXPRESS
prep: 15 min


   1/4 cup vegetable oil
   3 tablespoons sugar
   2 tablespoons red wine vinegar or seasoned rice vinegar
   1 tablespoon soy sauce
   1/4 pound snow (Chinese) pea pods, strings removed (1 cup), cut diagonally in half
   3 cups coleslaw mix
   1 cup cut-up cooked chicken
   1/2 cup sliced almonds, toasted


1. Mix oil, sugar, vinegar and soy sauce in large bowl.

2. Add remaining ingredients; toss. Serve immediately.

wing it!
Toast nuts in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Or bake uncovered in an ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown.

1 SERVING: Calories 325 (Calories from Fat 200); Fat 22g (Saturated 3g); Cholesterol 30mg; Sodium 270mg; Carbohydrate 18g (Dietary Fiber 4g); Protein 14g * % DAILY VALUE: Vitamin A 2%; Vitamin C 56%; Calcium 8%; Iron 10% * DIET EXCHANGES: 4 Vegetable, 1 Lean Meat, 4 Fat * CARBOHYDRATE CHOICES: 1

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.


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