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.
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
- Before starting, wash and dry all produce. Core, then thinly slice pepper.Thinly slice green onion.
- 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.
- 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.**
- 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.)
- Divide slaw between plates. Top with chicken and edamame. Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.