Thai Slaw

Prep: 5 min
Ready In: 5 min
Serves: 2

Directions:

1 TOSS 2 cups coleslaw blend with 8 chopped slices deli chicken (about 1 cup), 3 Tbsp. peanuts and 1 Tbsp. chopped cilantro.

2 ADD 3 Tbsp. Kraft Light Coleslaw Dressing; mix lightly.

Substitute: Mixing 2 Tbsp. Kraft Mayo Calorie-Wise Mayonnaise with 2 tsp. lemon juice is a great substitute for the coleslaw dressing.

Thai Chicken

• 1 - package of chicken tenders.  Cook 20-min at 425 degrees.  Let cool.

·         Thai-style marinade (not spicy):

·         Coleslaw (you can get prepackaged in the lettuce section)

·         1 - tbs. of honey

·         1 - tsp. of  minced garlic

·         1/4-1/2 cup of red peppers (chopped) 

·         1 - tbs. of soy sauce

·         1 - tsp. of fresh ginger root, minced. 

·         1 - freshly squeezed lime

·         1/4 cup of fresh cilantro leaves (chop them and omit the stems)

·         Shred or chop the chicken into bite-sized pieces.  Add chopped red pepper and 2 or so cups of that ready-made cole slaw that comes in the bag.  Mix it all together and serve.

Thai Noodle Salad

INGREDIENTS
6 oz. dried vermicelli Dreamfeilds
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1-1/2 cups cooked chicken, shredded or chopped
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
1 lime wedges for garnish

DIRECTIONS
1. Cook vermicelli according to package instructions, drain and set aside.
2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
5. Serve with lime wedges.