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Smart Double Chicken Crunch Salad with Peanuts and Edamame

Wholesome coleslaw mix and crisp sweet bell peppers add fun to every bite of this salad. Soy and mirin combine in a sweet, sticky glaze that dresses lean ground chicken and protein-rich edamame.

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Quick Calorie Smart Carb Smart
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 500 gr ground chicken
  • 170 gr coleslaw cabbage mix
  • 160 gr sweet bell pepper
  • 28 gr crispy shallots
  • 1 tbsp rice vinegar
  • 4 tbsp soy sauce mirin blend
  • 56 gr edamame
  • 2 tbsp spicy mayo
  • 1 green onion
  • 2 tsp oil*
  • 28 gr peanuts, chopped
  • 0.063 tsp salt*
  • 0.063 tsp pepper*
  • 1000 gr ground chicken
  • 340 gr coleslaw cabbage mix
  • 320 gr sweet bell pepper
  • 56 gr crispy shallots
  • 2 tbsp rice vinegar
  • 8 tbsp soy sauce mirin blend
  • 113 gr edamame
  • 4 tbsp spicy mayo
  • 2 green onions
  • 4 tsp oil*
  • 56 gr peanuts, chopped
  • 0.125 tsp salt*
  • 0.125 tsp pepper*

Instructions

  1. Before starting, wash and dry all produce. Core, then thinly slice pepper.Thinly slice green onion.
  2. Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers, coleslaw cabbage mix and half the green onions. Toss to coat.
  3. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
  4. Add edamame and soy sauce-mirin blend to the pan with chicken. Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
  5. Divide slaw between plates. Top with chicken and edamame. Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.