Asian Chicken Slaw 1 cup low calorie sesame ginger salad dressing 1 pound chicken tenderloins or boneless skinless chicken breasts 1/2 cup sliced almonds 14.5 oz can Mandarin oranges 1 small head Napa cabbage, sliced 1/2 pound sugar snap peas, sliced 1 cup basil, cut into thin strips 3 scallions, trimmed and chopped 16 oz bag cole slaw mix 1/8 tsp salt 1/8 tsp black pepper COMBINE 1/2 cup dressing with the chicken in a plastic bag. Let stand 20 min. Toast almonds in a skillet 5 min. stirring often. Remove to a bowl. COAT same skillet with cooking spray. Remove chicken from marinade, add to skillet. Cook 7 min. turning until cooked through. Cut into bite size pieces. DRAIN oranges, reserving 1/4 cup juice. Whisk juice into remaining dressing. In bowl, toss cabbage and next 6 ingredients and chicken with dressing. Add oranges and almonds. Stir to distribute. Serve immediately. MAKES 4 SERVINGS.*
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