You know that thing where you go to make a dish you created years ago for your blog and you open one of the ingredients and what is essentially your recipe is printed on it?
In any case, this is a great twist on an “Asian” salad and I hope you (and anyone who sees the recipe on bagged coleslaw) like it!
- 1/4 cup soy sauce
- 2 chicken breasts
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup sliced almonds
- 3/4 cup Asian salad dressing (I used Kraft Toasted Sesame)
- Pour 1/4 cup soy sauce into a zip bag along with your chicken. Let it marinate for 15-20 minutes.
- Cook your chicken until it is cooked through and slice into thin strips. (If you can get it julienned, great! Mine always seems to end up more lardon-shaped than julienne.)
- Pour half of your coleslaw mix into a mixing bowl. Add your chicken strips and sliced almonds. Add the rest of the coleslaw mix and toss together. (This is usually a clean-hands job for me!)
- Pour in your salad dressing and combine well.
- I like this salad cold-cold straight out of the refrigerator and the cabbage and carrots stand up well to dressing, so I let it chill for about 20 more minutes.
- If you have leftover chicken from another meal, use that! I like the soy marinated flavor of the chicken in this salad, but it will still be tasty without it!
- Add whatever “Asian salad” fixings you like: chopped green onion, wontons, mandarin oranges, cilantro, etc. and feel free to omit the almonds if you’re allergic/just don’t care for them.