Crunchy Asian Chicken Salad with Edamame and Sesame

By á-58

Ingredients

• Dressing:
• 1/4 cup rice wine vinegar
• 1 tablespoon low-sodium soy sauce
• 3 tablespoons toasted sesame oil
• 2 tablespoons canola oil
• 1 teaspoon sugar
• Salad:
• 2 1/2 cups cooked and shredded chicken
• 1 1/2 cups frozen shelled edamame, thawed
• 2 medium carrot, peeled and cut into matchsticks
• 1/2 European style cucumber, thinly sliced into half moons
• 2 tablespoons toasted sesame seeds

Preparation

Step 1

In a large bowl, whisk together the vinegar, soy sauce, sesame oil, canola oil and sugar until combined. Add the chicken, edamame, carrot and cucumber and toss to coat with the dressing. Sprinkle with sesame seeds and serve.

Tip: Use leftover shredded chicken or store-bought rotisserie chicken to make this meal in no time.