Picnic Chicken Slaw the Editors of Publications International, Ltd.
Picnic Chicken Slaw
Makes 6 servings
|1||can (10-3/4 ounces) reduced-fat cream of chicken soup|
|1/3||cup red wine vinegar|
|1/4||cup plain nonfat yogurt|
|1/2||teaspoon black pepper|
|4||cups shredded green cabbage|
|2||cups shredded red cabbage|
|1-1/2||cups chopped, cooked chicken breast|
|1/2||cup seeded, chopped tomato|
|1/2||cup shredded carrots|
|1/2||cup sliced green onions|
|1/2||cup chopped peeled cucumber|
- Combine soup, vinegar, yogurt, garlic, sugar, salt and pepper in food processor; process until smooth. Set aside.
- Combine green cabbage, red cabbage, chicken, tomato, carrot, green onions and cucumber in large bowl. Add soup mixture and toss well to coat. Refrigerate at least 2 hours to blend flavors.
|Calories from Fat||21 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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