Asian Chicken Edamame Salad
2 breast Chicken breast, boneless, skinless (shredded)
1 cup grated Carrots
2 medium pepper(s) Red bell pepper (diced)
4 cup Coleslaw mix
3 stalk(s) Green onion, scallion, ramp (chopped)
1/2 cup Cilantro (coriander) (chopped)
1 tsp Garlic (minced)
1/4 cup Soy sauce, low sodium
2 tbsp Rice vinegar
1 1/2 tbsp Honey (or maple syrup)
1 dash Ginger, ground
1 cup Edamame (soybeans), cooked
1/4 cup Almonds, toasted (optional)
1 tbsp Sesame seeds (optional)
Preheat oven to 425°F. Set aside an 8x8 baking dish.
Place chicken breast in the baking dish, and place in the hot oven. Bake for 20 minutes, or until the internal temperature reaches 165°F. Remove from oven, let cool for 10 minutes before shredding.
While the chicken is baking, prep your carrots, and peppers according to ingredient instructions, and place them in a medium-sized mixing bowl. Add the coleslaw mix to the veggies. Prep your cilantro and green onions and set them aside.
Next, prepare the dressing. Mince the garlic and place it in a small mixing bowl. Add the soy sauce, rice vinegar, honey, and ginger to the mixing bowl with the garlic and whisk to combine.
Place the shredded chicken into the bowl with the vegetables, then add the edamame and almonds. Toss everything to combine. Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro and green onions and toss again.
Sprinkle sesame seeds on top and serve immediately, or let chill in the fridge for 1-2 hours before serving.