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Asian Slaw with Teriyaki Chicken

Active Time: 8 Hour 30 Minutes

Total Time: 8 Hour 30 Minutes

Serves: 8


Asian Slaw with Teriyaki Chicken


  • Combine 1/4 cup teriyaki marinade and chicken in large recloseable food storage bag; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
  • To make peanut dressing, whisk together remaining 1/2 cup teriyaki marinade, oil, vinegar and peanut butter in small bowl until blended; set aside.
  • Toss together coleslaw mix and oranges in large bowl; set aside.
  • Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until no longer pink in centers (165°F); discard remaining marinade and bag.
  • Toss slaw with peanut dressing; divide equally between 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles.


Serving Size: 8 servings (about 1 cup slaw and 1 breast each)
  • Calories 408kcal -
  • Total Fat 13g -
  • Saturated Fat 3g -
  • Cholesterol 90mg -
  • Sodium 1104mg -
  • Carbohydrates 36g -
  • Fiber 3g -
  • Protein 38g -