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Chicken and Asian Slaw

 Chicken and Asian Slaw
Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. “This meal is always a hit, and it goes together so quickly.” —Melissa Jelinek, Apple Valley, Minnesota
4 ServingsPrep/Total Time: 20 min.


  • 2 cups cubed fresh pineapple
  • 2 cups sliced bok choy
  • 2 cups shredded red cabbage
  • 1/3 cup plus 1/4 cup sesame ginger salad dressing, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • In a large bowl, combine the pineapple, bok choy, cabbage and 1/3 cup
  • dressing; toss to coat. Chill until serving.
  • Brush chicken with remaining dressing; transfer to a 15-in. x 10-in.
  • x 1-in baking pan. Broil 4 in. from the heat for 4-5 minutes on each
  • side or until a meat thermometer reads 170°.
  • Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve
  • immediately.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 302 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 433 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable, 1/2 fruit.

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Chicken and Asian Slaw (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.