3 tablespoons oil
1/3 cup sugar
1/4 cup rice wine vinegar or apple cider vinegar
2 tablespoons soy sauce
1/3 pound Chinese pea pods
2 7 3/4 oz. can water chestnuts, sliced
5 cups coleslaw mix
2 cups cooked chicken or turkey breasts, diced
1/2 cup toasted almonds, (optional)
1 bunch green onion, sliced
Combine oil, sugar, vinegar, and soy sauce in shaker. Shake to mix well.
Remove strings from pea pods and cut in half diagonally. Add drained water chestnuts, coleslaw mix, cooked chicken, toasted almonds (if used, see below), and green onions.
Pour salad dressing over salad ingredients and toss. Serve immediately.
NOTE: To toast almonds, place in ungreased skillet over low heat. Stir constantly until brown. Almonds, if used, will add 6-7 grams of fat per serving.