NAPA CABBAGE SLAW WITH GRILLED CHICKEN

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

2 boneless skinless chicken breasts (about 450 g total) each salt and pepper lightly packed shredded napa cabbage carrot, julienned or grated sweet red pepper, thinly sliced rib celery, thinly sliced diagonally English cucumber, halved lengthwise, seeded and thinly sliced diagonally

2 green onions, thinly sliced

⅓ cup sliced almonds, toasted

Soy Vinaigrette

2 tbsp vegetable oil

4 tsp unseasoned rice vinegar

1 tbsp sodium-reduced soy sauce

2 tsp sesame oil pinch salt

Preheat barbecue to medium-high (about 375°F); grease grill.

Sprinkle chicken with salt and pepper. Place on grill; close lid and cook, flipping once, until no longer pink inside, 12 to 15 minutes. Let stand for 5 minutes before slicing.

pinch 4 cups

1

1

1 half

Soy Vinaigrette Meanwhile, in large bowl, whisk together vegetable oil, vinegar, soy sauce, sesame oil and salt.

Add cabbage, carrot, red pepper, celery, cucumber and green onions; toss to coat. Top with chicken; sprinkle with almonds.

PER SERVING about 293 cal, 30 g pro, 15 g total fat (2 g sat. fat), 11 g carb (3 g dietary fibre, 5 g sugar), 67 mg chol, 242 mg sodium, 786 mg potassium. % RDI: 10% calcium, 11% iron, 40% vit A, 123% vit C, 39% folate.