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Fiber One® Cereal-Topped Asian Chicken Salad

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By Betty Crocker Kitchens
Updated Jan 7, 2014
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Fiber One® cereal and a homemade seasoning blend give this salad lots of flavor, but with less sodium and more fiber than similar recipes.

Fiber One® Cereal-Topped Asian Chicken Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 15
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Ingredients

Asian Seasoning Blend

  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Salad

  • 2 tablespoons butter
  • 1 cup Fiber One™ original cereal
  • 2 tablespoons salted sunflower nuts
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 1 tablespoon olive oil
  • 2 cups shredded deli rotisserie chicken
  • 1/2 cup dry-roasted peanuts
  • 2 medium green onions, sliced
  • 1 bag (16 oz) coleslaw mix

Instructions

  • Step 
    1
    In small bowl, mix Asian Seasoning Blend ingredients.
  • Step 
    2
    In 10-inch skillet, melt butter over medium heat. Stir in cereal and half of the Asian Seasoning Blend. Cook 5 minutes, stirring frequently; stir in sunflower nuts. Cook 3 to 5 minutes longer, stirring constantly, until cereal is crisp. Cool on paper towels.
  • Step 
    3
    In large bowl, mix sugar, vinegar and oil. Stir in remaining Asian Seasoning Blend. Add chicken, peanuts, green onions and coleslaw mix; toss. Top with cereal mixture just before serving.

Nutrition

330 Calories
17g Total Fat
18g Protein
26g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
410mg
17%
Potassium
270mg
8%
Total Carbohydrate
26g
9%
Dietary Fiber
8g
32%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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