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Recipe: Chinese Chicken Broccoli Slaw Salad (using canned chicken)

Salads - Main Dish
CHINESE CHICKEN BROCCOLI SLAW SALAD

1/4 cup red wine vinegar
2 Tablespoons Maruchan Seasoned Rice Vinegar
3 Tablespoons granulated sugar
1 teaspoon Knorr Chicken Bouillon powder (or bouillon cube)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons salad oil
1 teaspoon toasted sesame oil
12 oz to 16 oz Broccoli Slaw (broccoli, carrots, red cabbage)
1 (12 oz) can White Chunk Chicken Breast, drained
Garnish with black sesame seeds, slivered toasted almonds,
crushed peanuts, etc.

Place red wine vinegar, seasoned rice vinegar and sugar in a 2-cup pyrex measuring cup. Heat in microwave 30-seconds. Mix the vinegars and sugar until all of sugar is dissolved.

Add the chicken bouillon powder, salt and pepper to the warmed vinegars and mix well.

Mix the salad oil and sesame oil together and stir into the vinegar mixture, to finish the salad dressing.

Add the broccoli slaw to a salad bowl and toss with broken up chicken. Sprinkle with desired garnish.

Spoon the salad dressing over individual servings.

Serves 4 to 6
MsgID: 23694
Shared by: R. Barton - Sacramento, CA
Board: What's For Lunch? at Recipelink.com
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