Heat oil in a lorge nonstick skillet over medium-high heat. Add coleslaw mix and carrot; cook for 5 min. stirring occasionally, until partially wilted. Stir in 1/2 c of the sauce and bring to a simmer. stir in chicken.
to serve, place freens on a large serving platter, Spoon chicken mixture over greens and sprinkle with scallions and peanuts. drizzle remaining 1/4 c stir-fry sauce over salad
Originally Submitted
11/20/2014
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