Asian Chicken Edamame Salad
From Dashing Dish [1] by Katie Farrell
Notes
According to the author, this salad tastes best when it has chilled for at least 1 hour in the refrigerator or overnight.
Ingredients
- For the dressing:
1 teaspoon minced garlic
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons honey
Pinch of ground ginger
- For the salad:
1 cup cooked chicken breast, chopped or shredded
1 cup shelled edamame beans, cooked according to package directions and cooled
2 medium bell peppers, diced
1 cup shredded carrots
4 cups tricolor coleslaw mix
1/2 cup chopped cilantro
3 green onions, chopped, optional
1/4 cup toasted almonds, optional
1 tablespoon sesame seeds, optional
Directions
- Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing.
- Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine.
- Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again.
- Sprinkle the green onions, toasted almonds, and sesame seeds on top, if desired.
- Serve immediately, or let it chill for the best taste possible.
Source: Calorie Count [2]
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Makes 4 servings.
- Total Time
- 9 minutes, 59 seconds
Nutrition
- Calories per serving
- 231