For the Salad:

  • 1 chicken breast, cooked and shredded
  • 1 cup shelled edamame, cooked
  • 2 medium bell peppers, diced
  • 1 cup shredded carrots
  • 4 cups coleslaw mix (or shredded cabbage)
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup sliced almonds
  • 1 tbsp sesame seeds (optional)

For the dressing:

  • 1 clove garlic, minced
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup rice wine vinegar
  • 1 tsp stevia
  • Pinch of ground ginger


  1. For the dressing: mix the garlic, soy sauce, rice vinegar, stevia, and ginger in a small bowl and set aside.
  2. Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine.
  3. Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro and mix again.
  4. Sprinkle with green onions, almonds, and sesame seeds.
  5. Can be served immediately or chilled for a few hours to let the flavors marry.

Makes 8 servings
Serving Size: ~1 cup


Calories 120
Fat 4.0g
Saturated Fat 0.3g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 18mg
Sodium 337mg
Potassium 276mg
Carbohydrate 9.8g
Fiber 2.7g
Sugar 3.6g
Protein 12g

Recipes via: =camp.iu2DdmNuSN6u