We like plain, sesame, and nori flavors for the rice crackers.
6 tablespoons fresh lime juice
1/4 cup toasted sesame oil
2 tablespoons honey
2 teaspoons fresh ginger paste (such as Gourmet Garden)
1/2 teaspoon kosher salt
2 cups shredded rotisserie chicken breast (8 oz.)
1 cup frozen shelled edamame, thawed
1 cup thinly sliced red bell pepper
1/2 cup diagonally sliced green onions
6 tablespoons chopped fresh cilantro, divided
1 (14-oz.) pkg. shredded tricolor coleslaw mix
15 rice crackers, broken in half (about 2 oz.)
2 tablespoons toasted sesame seeds, divided
Est. added sugars 9g
How to Make It
Stir together juice, oil, honey, ginger, and salt in a large bowl with a whisk. Add chicken, edamame, bell pepper, green onions, 1/4 cup cilantro, and coleslaw to juice mixture; toss to coat. Add crackers and 1 tablespoon sesame seeds; toss. Divide cabbage mixture among 4 plates; sprinkle with remaining 2 tablespoons cilantro and 1 tablespoon sesame seeds.
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