Fantastic Food Friday: Asian Slaw with Teriyaki Chicken

Place 6 to 8 boneless, skinless chicken breasts in a bag with 1/4 cup Teriyaki and 1-2 tablespoons of olive oil.  Marinate for at least 20 minutes, turning once.

Meanwhile, make the peanut dressing by whisking together 2 tablespoons each of creamy peanut butter, olive oil, and white vinegar.  Add 1/3 to 1/2 cup of Teriyaki sauce, whisk till blended.

In a large bowl, toss together 2 14 ounce packages of coleslaw mix (I found a great broccoli, carrot, and cabbage one at my local Kroger) with 1 11 ounce can of drained Mandarin oranges.

Grill the chicken (5-7 minutes each side) till juices run clear.  Toss dressing with slaw mix and divide equally on plates.  Slice each chicken breast and place over slaw.  Sprinkle with chow mein noodles.

This was a hit.  Thumbs up all around and a perfect dinner for a hot summer night.

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