PER SERVING (1/4th of recipe, about 1 1/2 cups): 165 calories, 3g fat, 440mg sodium, 14g carbs, 4g fiber, 7g sugars, 22g protein -- PointsPlus® value 4*
This dish is all stir and no fry! Just grab some precooked chicken from the market (or make use of those leftovers!), and you're on your way to delicious-ville...
1/4 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse)
2 tbsp. seasoned rice vinegar
1/2 tsp. red pepper flakes
One 12-oz. bag (about 4 cups) broccoli cole slaw
10 oz. cooked and chopped skinless lean chicken breast
2 cups sugar snap peas, halved
1/4 cup chopped cilantro
In a small bowl, combine salad dressing/sauce, rice vinegar, and red pepper flakes. Mix thoroughly and set aside.
In a large bowl, combine all remaining ingredients and mix well. Add dressing/sauce mixture and toss to coat. Cover and refrigerate until chilled, at least 15 minutes. If you just can't wait, go ahead and dig in!
MAKES 4 SERVINGS