Chicken, Edamame and Peanut Slaw

This is the type of food that you need to make if you’re trying to lose weight. It’s a whole-heck-of-a-lot of chewing for negligible calories, tons of protein and tons of filling fiber. I know I say that a lot in these posts, but for slaws like this it’s particularly true. I must really dig Asian style slaw with peanut dressing and chicken, because when I looked up this old recipe to redo it, there are like five versions. I think by this point I can vouch for each of them and they probably aren’t that different but since this is what I’m posting, I’ll tell you that I loved this one. I changed some things to make it easier (besides saving a plastic bag or if you grow cabbage in your garden, there’s no reason to chop up a head of cabbage when you can buy a bag of prepped coleslaw). It keeps well, makes an equally great dinner for the family or lunch for the cook, and is essentially pure health in a very tasty package.

Chicken, Edamame and Peanut Slaw

Serves 6-8

1/4 c. peanut butter

1 tbsp. + 1 tsp. Tamari or soy sauce

1 tbsp. Sriracha

2 tsp. honey

1/4 c. rice vinegar

2-3 cloves garlic, minced

1/2 tsp. kosher salt

1, 8 oz bag frozen edamame, thawed (or 1 1/2 cups)

2 bags coleslaw mix

1 c. minced red onion

2-3 large chicken breasts, cooked and chopped or sliced*

1/2 c. roasted peanuts, chopped

1 bunch cilantro, leaves only, roughly chopped

*I sliced mine into 1 inch slices, sprinkled with salt and pepper and broiled (on high), flipped and broiled again. 

1. In a large bowl, whisk peanut butter, tamari (or soy), sriracha, honey, vinegar, garlic and salt until combined. Set aside.

2. Add edamame, slaw, onion, cooked chicken, peanuts and cilantro and stir to coat. Serve.