Asian Chicken Slaw

Vinaigrette:
2 tsps. cider vinegar
2 tsps. rice-wine vinegar
1 T.  sugar
1 tsps. Soy sauce
1 tsps. Garlic powder
Pepper to taste

Combine and stir with whisk.

Slaw
:
1 c. shredded cooked chicken breasts
1/3 c finely chopped celery
¼-1/2 c coarsely chopped snow peas
¼ c. chopped red bell pepper
¼ c. finely chopped onion
½ 10-oz. package Angel-hair slaw
4 oz can sliced water chestnuts, drained and chopped

Combine ingredients in large bowl. Pour vinaigrette over the slaw and toss to coat. Cover and chill for at least 1 hour.

Topping:
Slivered almonds
Sesame seeds


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