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Asian Chicken-Manicotti Salad
This is an Italian interpretation of a classic Chinese chicken salad. Purchased coleslaw mix makes this salad quick to prepare.
Tangy Peanut Dressing (below)
8 uncooked manicotti shells
5 cups coleslaw mix
1 1/2 cups finely chopped cooked chicken breast
1 cup fresh bean sprouts, finely chopped
1/2 cup peanuts, chopped
1/4 cup canned water chestnuts, chopped
Make Tangy Peanut Dressing. Cook and drain manicotti as directed on package. Rinse with cold water; drain. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw mix, the chicken, bean sprouts, peanuts and water chestnuts. Fill manicotti shells with chicken mixture. Divide remaining coleslaw mix among 4 serving plates. Top with manicotti. Drizzle with dressing.
Tangy Peanut Dressing
1/3 cup vegetable oil
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne)
1 garlic clove, finely chopped
Beat all ingredients with wire whisk.
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