Ingredients
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1/2 cup sesame ginger dressing
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1 (14 oz) pkg coleslaw mix
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1/4 cup sliced almonds
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2 cups shredded rotisserie chicken
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1 cup frozen shelled edamame, thawed
Steps
1
To a large bowl, add the sesame ginger dressing and coleslaw mix. Toss to combine.
2
In a small skillet, toast the almonds on medium 5 min., until golden brown, stirring occasionally.
3
Chop the chicken.
4
Add the edamame, chicken, and toasted almonds to the slaw and toss to combine.
