Ingredients<\/p>\n
Slaw:
2 1\/2 cups shredded cooked chicken breast (about 1 pound)
3\/4 cup finely chopped celery
1\/2 cup chopped sugar snap peas
1\/2 cup chopped red bell pepper
1\/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained<\/p>\n
Dressing:
1\/4 cup cider vinegar
1\/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1\/4 teaspoon garlic powder
1\/4 teaspoon freshly ground black pepper<\/p>\n
Remaining ingredients:
1\/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted<\/p>\n
Preparation
To prepare slaw, combine the first 7 ingredients in a large bowl.<\/p>\n
To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.<\/p>\n
Yield:\u00a0 6 servings (serving size: about 1 1\/2 cups)<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients Slaw:2 1\/2 cups shredded cooked chicken breast (about 1 pound)3\/4 cup finely chopped celery1\/2 cup chopped sugar snap peas1\/2 cup chopped red bell pepper1\/4 cup finely chopped onion1 (10-ounce) package angel hair slaw1 (8-ounce) can sliced water chestnuts, drained Dressing:1\/4 cup cider vinegar1\/4 cup rice wine vinegar2 tablespoons sugar1 teaspoon salt2 teaspoons low-sodium soy … <\/p>\n