1. Make Tangy Peanut Dressing. Cook and drain manicotti shells as directed on package. Rinse with cold water drain.
2. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
3. Fill each cooked shell with chicken mixture. Divide remaining coleslaw mix among 4 individual plates. Top each with manicotti. Drizzle with dressing.
For Tangy Peanut Dressing:
Mix all ingredients with wire whisk.
1 SERVING: Calories 590 (Calories from Fat 335) Fat 37g (Saturated 6g) Cholesterol 45mg Sodium 540mg Carbohydrate 40g (Dietary Fiber 6g) Protein 30g * % DAILY VALUE: Vitamin A 4% Vitamin C 66% Calcium 10% Iron 20% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 3 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asian Chicken-Manicotti Salad recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.
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