Asian Chicken Slaw

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

 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

 Remaining ingredients:

 1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

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
 
recipe source: My Recipes

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