1 lb. chicken tenderloins or boneless, skinless breasts cut into strips
1/2 c. sliced almonds
1 can (14.5 ozs.) Mandarin oranges
1/2 lb. sugar snap peas, sliced
1 c. fresh basil, cut into thin strips
3 scallions, trimmed and chopped
1 bag (16 ozs.) cole slaw mix
1/2 tsp. salt
1/8 tsp. black pepper
Instructions
Combine 1/2 c. of dressing with chicken in large resealable plastic bag. Let stand 20 minutes.
Meanwhile, toast almonds in 10-inch nonstick skillet over medium-high for 5 minutes, stirring often. Remove to a small bowl.
Coast same skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. Cook over medium-high for 7 minutes, turning, until cooked through.
Drain Mandarin oranges, reserving 1/2 c. juice. Whisk juice into remaining 1/2 c. salad dressing. In large salad bowl, toss everything together. Serve immediately.
