• 2 cups cubed fresh pineapple
  • 2 cups sliced bok choy
  • 2 cups shredded red cabbage
  • 1/3 cup plus 1/4 cup sesame ginger salad dressing, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • In a large bowl, combine the pineapple, bok choy, cabbage and 1/3 cup dressing; toss to coat. Chill until serving.
  • Brush chicken with remaining dressing; transfer to a 15-in. x 10-in. x 1-in baking pan. Broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
  • Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve immediately. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Chicken-and-Asian-Slaw