Asian Chicken Edamame Salad

14 30 355
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Asian Chicken Edamame Salad
Health Highlights
A delicious and nourishing salad loaded with protein, healthy fats and designed to keep you feeling full!


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 (chopped)
1/2 cup Cilantro (coriander) (chopped)
1 tsp Garlic (minced)
1/4 cup Tamari, gluten free, reduced sodium
2 tbsp Rice vinegar
1 1/2 tbsp Honey (or maple syrup)
1/4 tsp Ginger, ground
1 cup Edamame (soybeans), cooked
1/4 cup Almonds, toasted (optional)
1 tbsp Sesame seeds (optional)


  1. Preheat oven to 425°F. Set aside an 8x8 baking dish.
  2. 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.
  3. 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.
  4. 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.
  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. 


Leftovers can be stored in an air-tight container in the fridge for up to 2 days.

Quick Tips:

  • 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, and set it to steam for 11 minutes. Once cooked and the steam is released, remove the chicken from the instant pot and let it 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.

Nutrition Facts

Per Portion

Calories 355
Calories from fat 102
Calories from saturated fat 13.3
Total Fat 11.3 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 4.7 g
Cholesterol 85 mg
Sodium 820 mg
Potassium 1068 mg
Total Carbohydrate 29.2 g
Dietary Fiber 7.3 g
Sugars 15.7 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.7
Vegetables 4.0

Energy sources


Meal Type(s)