Easy Asian Chicken Slaw

Hey Crazies!  Another Tuesday is upon us!  We are truly blessed.  Now, let's just pray we can get through to the weekend lol.  Just a quick note today!  Thank you all for visiting.  It is salad time of the year, hit 80 today, ugh.  So here is the latest.  I made the batch of it to have servings for lunch through out the week.  Tastes great!  Residents are happy once again.  I hope the same for you.  See you Thursday!

Easy Asian Chicken Slaw

1 3 oz package ramen noodles

1 rotisserie chicken, skin removed, shredded

1 16 oz package coleslaw mix

6 green onions, finely chopped

1 cup reduced fat Asian toasted sesame salad dressing

Discard the seasoning packet from noodles or save for another use.  Break noodles into small pieces; place in a large bowl.  Add chicken, coleslaw mix and green onions.  Drizzle with salad dressing; toss to coat.

Super simple!  Recipe comes from Bess Blanco in Vail, AZ

Yogurt Slaw

Today's recipe comes from Delish.com. the amounts are a little different but not hard to figure out. This is great for a summer picnic or potluck. Just remember to pack ice around it so you don't get blamed for food poisoning!

Yogurt Slaw

INGREDIENTS
3 c. finely shredded green cabbage
0.50 c. shredded red cabbage
1 medium Granny Smith apple
0.25 c. coarsely shredded carrots
1 container plain low-fat yogurt
0.33 c. canned crushed pineapple
1 tbsp. honey
0.75 tsp. curry powder
1 tbsp. poppy seeds salt and pepper

DIRECTIONS

Mix cabbages, apple and carrots in a large bowl and toss to combine. In a separate small bowl, whisk together the yogurt, pineapple, honey, curry powder and poppy seeds. Season with salt and pepper to taste. Pour dressing over slaw and toss to coat. Leave in the fridge 2 to 6 hours to allow flavors to develop.