Asian Chicken Edamame Salad

Asian Chicken Edamame Salad

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


2 breast Chicken breast, boneless, skinless (shredded)
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
2 medium pepper(s) Red bell pepper (diced)
1 cup grated Carrots
4 cup Coleslaw mix
1/2 cup Cilantro (coriander) (chopped)
3 stalk(s) Green onion, scallion, ramp (chopped)
1/4 cup Almonds, toasted
1 tbsp Sesame seeds


Preheat oven to 425 degrees. Place chicken breasts on a baking tray or dish, and bake in oven for 20 minutes. Remove from oven, let cool for 10 minutes before shredding.

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 serve chilled.

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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