Asian Chicken Edamame Salad

Asian Chicken Edamame Salad

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4


1 cup grated Carrots
2 breast Chicken breast, boneless, skinless (shredded)
1/2 cup Cilantro (coriander) (chopped)
4 cup Coleslaw mix
1 cup Edamame (soybeans), cooked
1 tsp Garlic (minced)
3 stalk(s) Green onion, scallion, ramp (chopped)
1/4 tsp Ginger, ground
1 1/2 tbsp Honey
2 medium pepper(s) Red bell pepper (diced)
2 tbsp Rice vinegar
1 tbsp Sesame seeds
1/4 cup Soy sauce, low sodium
1/4 cup Almonds, toasted


Preheat oven to 425 degrees. Rinse chicken breasts, and bake in oven for 20 minutes. Remove from oven, shred and let cool.

To make the dressing: Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl.

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.

Nutrition Facts

Per Portion

Calories 359
Calories from fat 98
Calories from saturated fat 12.1
Total Fat 10.9 g
Saturated Fat 1.3 g
Trans Fat 0
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 4.5 g
Cholesterol 66 mg
Sodium 642 mg
Potassium 1063 mg
Total Carbohydrate 28.2 g
Dietary Fiber 6.7 g
Sugars 14.4 g
Protein 37 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.7
Vegetables 4.0

Energy sources

Recipe from:
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