Mix SPLENDA® Granulated, chili garlic paste, light mayonnaise and ginger together in a medium mixing bowl. Stir well. Add soy sauce and rice vinegar. Mix until well blended.
Pour 1/4 cup (50 mL) of dressing in a small bowl. Place chicken breasts in bowl, tossing to coat. Marinate in refrigerator 45-60 minutes.
Place remaining dressing in a small saucepan. Set aside. Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly.
Place pan on medium-high heat. Boil dressing over medium-high heat approx. 2 minutes, while stirring constantly. Remove dressing from heat and pour into a small bowl. Refrigerate at least 1 hour or until cool.
Remove marinated chicken breasts from refrigerator. Grill or broil chicken until internal temperature reaches 160°F (71°C). Set aside to cool. Slice thinly or shred cooled breasts. Cover and refrigerate until ready to use.
Place 1 bag of Asian Slaw in a straight-sided glass bowl. Drizzle a third of the prepared dressing over the slaw. Arrange 1/2 of the sliced or shredded chicken breasts and pea pods on top of the slaw mix.
Pour remaining slaw into bowl. Top with remaining chicken and oranges. Pour remaining dressing over the salad. Refrigerate until ready to serve.
Just before serving top with chow mein noodles and green onion.
Substitute shredded or finely chopped Napa Cabbage if Asian Slaw Mix is unavailable.
Use crushed ramen noodles in place of chow mein.
Toasted sliced almonds also make a great garnish.
For a more authentic Asian flavour add 1-2 tsp (5-10 mL) toasted sesame oil.
Amount per serving (1 cup (250 ml)): Total Calories: 140, Calories From Fat: 40, Total Fat: 4.5 g, Saturated Fat: 0.5 g, Cholesterol: 25 mg, Sodium: 370 mg, Total Carbohydrate: 11 g, Fibre: 2 g, Sugars: 3 g, Protein: 11 g