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Dinner Tonight! | Second Helpings

It's a Slaw of a Different Feather

July 11, 2001|MAYI BRADY | TIMES STAFF WRITER

It might look like boring old leftover chicken to some. But to me, it's leftover chicken full of possibilities.

Whether baked, broiled, grilled or poached, cooked chicken works in a variety of dishes. This "slaw" is light and refreshing, yet satisfying enough for lunch on a hot summer day or dinner on a warm summer evening. For this recipe, any prepared chicken will do.

So here's my bottom line: Always fix extra chicken. You'll appreciate the leftovers.

Asian Chicken Slaw

Active Work and Total Preparation Time: 30 minutes

1/4 cup lime juice

3 tablespoons fish sauce

3 tablespoons sugar

2 teaspoons minced ginger root

2 teaspoons minced garlic

2 cups shredded, cooked chicken

1 small head nappa cabbage, thinly sliced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

2 carrots, grated

1 cup snow peas, sliced on the diagonal into 3 pieces each

1/2 cup chopped fresh mint

1/2 cup chopped cilantro

Whisk together the lime juice, fish sauce, sugar, ginger and garlic in a small bowl. Set it aside.

Toss together the chicken, cabbage, green and red peppers, carrots, snow peas, mint and cilantro in a large bowl. Toss again with the dressing, making sure everything is evenly coated.

4 servings. Each serving: 269 calories; 594 mg sodium; 58 mg cholesterol; 9 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 25 grams protein; 4.37 grams fiber.

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