adapted from @violetwitchel miso edamame DBS recipe to be higher in protein and lower in cals
5 servings | 370 cals • 36g protein • 10g fiber
SALAD
1 lb cooked chicken breast, shredded (I seasoned with S&P, garlic powder and onion powder)
8 persian cucumbers, finely diced
1 can (15 oz) Great Northern beans, drained and rinsed
12 oz frozen shelled edamame, thawed
1 cup chopped green cabbage
1 red bell pepper, finely diced
5 green onions, sliced
1 shallot, finely diced
2 jalapeños, finely diced (seeded if desired)
1 bunch fresh cilantro, chopped
MISO DRESSING
3 tbsp white or yellow miso
¼ cup rice vinegar
juice of 1 lime
1 tbsp toasted sesame oil
2 tbsp tamari
2 tbsp maple syrup
2 tsp grated ginger (TJ’s frozen cubes = 2 cubes)
2 cloves grated garlic
2-4 tbsp water, to thin
ASSEMBLY
•Cook your frozen edamame and set aside to cool
•Cook chicken, set aside to rest then shred or cube once cooled
•Drain and rinse your GN beans
•Add chicken and all of the chopped salad ingredients, pour dressing over everything, and toss well
**gets more flavorful the longer it sits and marinates in the dressing so prep ahead of time if serving a group 🙂
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