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Asian Slaw with Chicken,
Cherries and Ginger Dressing
Masterful Main Dish
Healthy Salads
Asian Slaw with Chicken, Cherries and Ginger Dressing
1/4 teaspoon sugar
1 /2 teaspoon dried thyme
1 pound skinned, boned chicken breast
4 Tablespoons rice wine vinegar
2 teaspoons dry mustard
1 /4 teaspoon cayenne
1 Tablespoon and 1 teaspoon grated fresh ginger
1 Tablespoon canola oil
3 Tablespoons toasted sesame oil
3 Tablespoons reduced-sodium soy sauce
salt and pepper to taste
1 16-ounce bag or 3 color coleslaw mix (green cabbage, carrots, and red cabbage)
3 ounces snow pea pods, cut in diagonal strips
1 /2 cup diced red onion
2 cups Stoneridge Orchards dried montmorency cherries 1 Tablespoon sesame seeds
Directions:
In a small bowl, combine the first three ingredients. Rub over both sides of chicken. Spray a medium, non-stick frying pan with cooking spray and cook chicken over medium heat for 6 to 7 minutes per side, or until juices run clear. Remove from heat and set aside. When cool, shred with two forks. In a jar with a tight-fitting lid, combine the vinegar, mustard, cayenne, ginger, oils, soy sauce, and salt/pepper. Shake vigorously. In a large serving bowl, toss the coleslaw mix, pea pods, onion, and cherries. Add the shredded chicken and toss again. Pour dressing over the top and toss to coat. Sprinkle with sesame seeds.
Makes 8 one-cup servings.
