Denton County Living Well Magazine July/August 2018 | Page 47

Asian Chicken, Kale and Cabbage Slaw   • 1 chicken breast sliced • 2 Tablespoon Soy • 2 Tablespoon Siracha • 2 Tablespoon Rice Wine Vinegar • 2 Tablespoon Sesame Oil • ½ Cup dry roasted peanuts • 2 Cups shredded cabbage • 2 Cups torn kale • 1 sliced red pepper • ¼ Cup torn cilantro • ¼ Cup prepared low carb Asian Ginger Salad Dressing   Marinate chicken in ¾ of the soy, Siracha and rice wine vinegar while preparing vegetables. Toss pea- nuts in reserved marinate.  Saute chicken in sesame oil until done. Remove from skillet and sauté pea- nuts in the same pan. Layer all ingredients and toss with dressing.  Serves 2.