A delicious and nourishing salad loaded with protein, healthy fats and designed to keep you feeling full!
Chicken breast, boneless, skinless
1 cup grated
2 medium pepper(s)
Red bell pepper
Green onion, scallion, ramp
Soy sauce, low sodium
1 1/2 tbsp
(or maple syrup)
Edamame (soybeans), cooked
Preheat oven to 425 degrees F. Set aside an 8x8 baking dish.
Place chicken breasts in the baking dish, and place in the hot oven. Bake for 20 minutes, or until the internal temperature reaches 165 degrees 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 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. 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 the 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/vegan, you can use tofu or tempeh as the main protein source, or add buckwheat noodles to the mix, and swap out the honey for maple syrup.