Chinese Chicken Broccoli Slaw Salad
1/4 cup red wine vinegar
2 Tablespoons Marukan Seasoned Rice Vinegar
3 Tablespoons granulated sugar
1 teaspoon Knorr Chicken Bouillon powder (or bouillon cube)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons salad oil
1 teaspoon toasted sesame oil
12 oz to 16 oz Broccoli Slaw (broccoli, carrots, red cabbage)
1 (12 oz) can White Chunk Chicken Breast, drained
Garnish with black sesame seeds, slivered toasted almonds,
crushed peanuts, etc.
Place red wine vinegar, seasoned rice vinegar and
sugar in a 2-cup pyrex measuring cup. Heat in microwave
30-seconds. Mix the vinegars and sugar until all
of sugar is dissolved.
Add the chicken bouillon powder, salt and pepper
to the warmed vinegars and mix well.
Mix the salad oil and sesame oil together and
stir into the vinegar mixture, to finish the
salad dressing.
Add the broccoli slaw to a salad bowl and toss with
broken up chicken.
Sprinkle with desired garnish.
Spoon the salad dressing over individual servings.
Serves 4 to 6