Asian Chicken Salad!



For the dressing:

  1. 1 teaspoon minced garlic
  2. 1/4 cup reduced-sodium soy sauce
  3. 2 tablespoons rice vinegar
  4. 1 1/2 tablespoons honey
  5. Pinch of ground ginger


For the salad:

  1. 1 cup cooked chicken breast, chopped or shredded
  2. 1 cup shelled edamame beans, cooked according to package directions and cooled
  3. 2 medium bell peppers, diced
  4. 1 cup shredded carrots
  5. 4 cups tricolor coleslaw mix
  6. 1/2 cup chopped cilantro
  7. 3 green onions, chopped, optional
  8. 1/4 cup toasted almonds, optional
  9. 1 tablespoon sesame seeds, optional


  1. Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing.
  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 the green onions, toasted almonds, and sesame seeds on top, if desired.
  5. Serve immediately, or let it chill for the best taste possible.

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