BBQ-Sauced Turkey & Slaw Salad
3 tablespoons lime juice
1 tablespoon Asian (dark) sesame oil
2 teaspoons honey
½ teaspoon salt
1 (14-ounce) bag coleslaw mix
½ red bell pepper, chopped
3 scallions, cut on diagonal into thin slices
1 jalapeño pepper, seeded and minced
1 (1-pound) piece cooked skinless turkey breast, cut into strips
3 tablespoons barbecue sauce, warmed
¼ cup lightly packed fresh cilantro leaves, torn
1 To make dressing, whisk together lime juice, oil, honey, and salt in large bowl. Add coleslaw mix, bell pepper, scallions, and jalapeño; toss to coat evenly.
2 Combine turkey and barbecue sauce in large zip-close plastic bag. Press out air and seal bag; shake bag to coat turkey. Divide slaw evenly among 4 plates and top evenly with turkey; sprinkle with cilantro.
PER SERVING (about 1½ cups slaw and ½ cup turkey): 248 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 94 mg Chol, 483 mg Sod, 15 g Carb, 7 g Sugar, 3 g Fib, 36 g Prot, 72 mg Calc.
FYI The coleslaw can be prepared up to 4 hours ahead and refrigerated, keeping in mind that the longer the slaw sits, the softer it will become. You can also make the slaw and dressing, then store them separately until ready to serve.