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Diced jalapeños add life and zest to this Spicy Asian Coleslaw with grilled chicken. Cabbage, green onions, rice vinegar and sesame oil round out the flavors of this popular dish. Serve it with breadsticks and iced tea for a light and delicious meal.

Spicy Asian Coleslaw with Grilled Chicken

1/2 head small cabbage, finely shredded
3 large green onions, thinly sliced
1/4 cup rice vinegar
3 tablespoons sesame oil
3 tablespoons chopped cilantro
1 tablespoon ORTEGA® Diced Jalapeños
4 boneless, skinless chicken breast halves, grilled and kept warm

1. Combine cabbage, green onions, vinegar, oil, cilantro and jalapeños in medium bowl. Season with salt and ground black pepper. Divide coleslaw onto 4 serving plates; top with chicken. Serve immediately.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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