Asian Slaw with Teriyaki Chicken

ASIAN SLAW WITH TERIYAKI CHICKEN

Active Time : 8 Hour 30 Minutes

Total Time : 8 Hour 30 Minutes

Serves : 8

INGREDIENTS

3/4 cup La Choy® Teriyaki Marinade & Sauce, divided
8 8 breasts = 2-1/2 lbs boneless skinless chicken breasts
2 tablespoons Pure Wesson® Vegetable Oil
2 tablespoons distilled white vinegar
2 tablespoons Peter Pan® Creamy Peanut Butter
2 pkgs (14 oz each) tri-color coleslaw mix
1 can (11 oz each) mandarin oranges, drained
1 can (5 oz each) La Choy® Chow Mein Noodles

DIRECTIONS

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.

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