|10 min||20 min||4|
|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|
|1/4 tsp||Ginger, ground|
|1 cup||Edamame (soybeans), cooked|
|1/4 cup||Almonds, toasted|
|1 tbsp||Sesame seeds|
1. Preheat oven to 425 degrees F. Set aside a 8x8 baking dish.
2. Place chicken breasts on your baking dish, and add to the hot oven to bake for 20 minutes, or until internal temperature reaches 165 degrees F. Remove from oven, let cool for 10 minutes before shredding. See notes for instant pot chicken directions.
3. Meanwhile, prep your carrots and pepper according to ingredient instructions, and add them to a medium-sized mixing bowl. Next, add the coleslaw mixture to the mixing bowl. Prep your cilantro and green onions and set aside.
4. Make the dressing: mince the garlic and set it into a small mixing bowl, add the soy sauce, rice vinegar, honey, and ginger to the mixing bowl with the garlic and whisk everything together to combine.
5. 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.
6. Sprinkle sesame seeds on top and serve immediately, or let chill in the fridge for 1-2 hours before serving. Store in an air-tight container in the fridge for up to 2 days.
If you have an instant pot or pressure cooker, steaming the chicken in your instant pot is way faster and creates a nice shredded chicken. Simply close valve, add 1 cup of water to the bottom, place the rack so the chicken isn't touching, set steam to 11 minutes. Once cooked and steam released, remove the chicken from the instant pot and let cool. Shred with a fork.
For vegetarian option you can use tofu or tempeh, or add buckwheat noodles to the mix.