I am dying over this Protein-Packed Chicken and Edamame Salad. It’s fresh, deliciously crunchy, and just so vibrant and flavorful. I mean, just take one look at it… If you’re not already running to the grocery store, then what are you waiting for?!
Let me start off by saying one of the (many) reasons I love this salad so much is how little time it takes to make. 15 minutes, you guys! That’s it. I’m newly in my mom era, but I know that no matter what point in life any of us are in, we can all appreciate a quick, easy and healthy meal. Let’s talk about it!
THE SALAD OF THE SUMMER
I’m officially dubbing this Protein-Packed Chicken and Edamame Salad the salad of the summer. It’s too good not to. It’s the best to prep ahead for yourself for lunch or dinner for a few days, or to serve at your next friend or fam gathering.
With a high-protein, super fresh, colorful and crunchy salad tossed in an incredible homemade peanut dressing made with all the better-for-you ingredients, you really can’t go wrong.
The health benefits of a nutrient-rich lean, high protein like chicken (shredded rotisserie chicken, in this recipe) are pretty obvious at this point, but did you know just how nutritious the plant-based protein edamame is?
Rich in several vitamins and minerals like vitamin K and folate, edamame is also high in fiber, low on the glycemic index, and provides the most perfect soft but slightly-crunchy texture in this salad.
Adding even more flavor, crunch and nutrients are the red cabbage, toasted cashews, fresh mint + cilantro, shallot and green onions. Aaand here comes the craving! I need to make this again, asap.
FLAVOR-FILLED, PROTEIN-PACKED CHICKEN AND EDAMAME SALAD
But also, the dressing is so good, it’s almost drinkable. All you have to do is whisk together the ingredients, some of my favorites being the peanut butter (make sure you grab a natural, runny, unsweetened kind), coconut aminos, freshly grated ginger and lime juice.
It’s that easy! And it comes out soo smooth and creamy. Toss it all together with the salad mixture, serve it in lettuce cups or scoop it with rice crackers, and prepare to be obsessed.
I’m not sure I’ll ever get over how insane this High-Protein Chicken and Edamame Salad is. Loaded with all the flavor, protein and nutrients, it really is the salad of the summer, or any season, because I don’t think I’ll ever stop making it.
I hope you love it too! And if you’re interested in diving deeper into anything nutrition-related, I cover all things high-protein, superfoods and more in the Nutrition section on my blog.
INGREDIENTS YOU’LL NEED:
For the Dressing:
- Coconut aminos
- Avocado oil
- Natural, runny, unsweetened peanut butter
- Rice vinegar
- Freshly squeezed lime juice
- Garlic cloves
- Freshly grated ginger
- Kosher salt
- Freshly cracked black pepper
For the Chicken Salad:
- Finely shredded rotisserie chicken
- Small shallot
- Red cabbage
- Green onions
- Shelled edamame
- Cilantro
- Fresh mint
- Toasted cashews
To Serve:
- Radicchio or butter lettuce cups
- Lime wedges
HOW TO MAKE MY PROTEIN-PACKED CHICKEN AND EDAMAME SALAD
For the Dressing & Chicken Salad:
In a large bowl, add the coconut aminos, avocado oil, peanut butter, rice vinegar, lime juice, garlic, ginger, salt, and pepper. Whisk until the dressing is totally smooth and creamy.
Add the chicken, shallot, red cabbage, green onions, and edamame to the bowl. Using tongs, mix to combine, stirring vigorously until combined.
Add the cilantro, mint, and cashews, tossing to combine.
To Serve & Store:
This chicken salad can be served in a variety of ways. One way is spooned into radicchio or butter lettuce cups and topped with extra herbs, cashews, and a squeeze of fresh lime. It is also great scooped up with crackers and served alongside cucumbers and carrots. Enjoy!
Store the chicken salad and dressing separately in airtight containers in the fridge for up to 4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
What’s great about this recipe is it’s so easy to customize. For the dressing, depending on any dietary restrictions or allergies, you could definitely try subbing the peanut butter for your favorite nut butter, tahini or even sunflower butter. The flavor will change depending what you go with, but I’m sure will taste just as delish!
Soy sauce instead of coconut aminos works with a 1:1 ratio. You could also swap the coconut aminos for tamari (another GF option), but you may want to start small with that, as it’s not exactly a 1:1 sub, so best to start with less and taste as you make the dressing.
For the chicken and edamame salad, you could use regular chicken breast instead of rotisserie, and add and/or omit other veggies based on preference.
Serve however you’d like! My favorite is in the butter lettuce or radicchio cups topped with extra herbs, toasted cashews and lime juice and also with some veggies + rice crackers on the side for scooping. You could also even turn it into a wrap if you’d like. So many options!
WHAT IS COCONUT AMINOS?
Coconut aminos is a soy-free and gluten-free alternative to soy sauce. It comes from the sap of a coconut palm tree’s flowers and is fermented. It provides a similar taste to soy sauce, is less salty and slightly sweeter, and really is just a great addition in so many Asian dishes.
IS EDAMAME ACTUALLY GOOD FOR YOU?
Edamame is a delicious and nutritious legume and plant-based protein. It’s rich in fiber, vitamins and minerals and may offer health benefits such as helping to regulate blood sugar as it’s low on the glycemic index. It makes for a great addition to a lot of Asian dishes and salads, and can also be enjoyed as a snack or app. No matter how you serve it, edamame’s always a good choice.
LOOKING FOR MORE HIGH-PROTEIN MEALS AND SALADS? TRY THESE:
Szechuan Chicken Lettuce Wraps
Crispy Hot Honey Chicken Caesar Salad
Sheet Pan Greek Chicken and Chickpea Salad
Crockpot Carnitas Al Pastor With Pineapple Pico
Protein-Packed Chicken and Edamame Salad
Ingredients
For the Dressing:
- 1/4 cup coconut aminos
- 1 tablespoon avocado oil
- 3 tablespoons natural, runny, unsweetened peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- Pinch of kosher salt
- Freshly cracked black pepper
For the Chicken Salad:
- 4 cups finely shredded rotisserie chicken
- 1 small shallot, minced
- 2 heaping cups very thinly sliced red cabbage
- 4 green onions, ends trimmed and finely chopped
- 1 9 ounce package shelled edamame
- 1/2 cup finely chopped cilantro, plus more for serving
- 1/2 cup julienned fresh mint, plus more for serving
- 1/2 cup chopped toasted cashews, plus more for serving
To Serve:
- Radicchio or butter lettuce cups
- Lime wedges
Instructions
For the Dressing & Chicken Salad:
- In a large bowl, add the coconut aminos, avocado oil, peanut butter, rice vinegar, lime juice, garlic, ginger, salt, and pepper. Whisk until the dressing is totally smooth and creamy.
- Add the chicken, shallot, red cabbage, green onions, and edamame to the bowl. Using tongs, mix to combine, stirring vigorously until combined.
- Add the cilantro, mint, and cashews, tossing to combine.
To Serve & Store:
- This chicken salad can be served in a variety of ways. One way is spooned into radicchio or butter lettuce cups and topped with extra herbs, cashews, and a squeeze of fresh lime. It is also great scooped up with crackers and served alongside cucumbers and carrots. Enjoy!
- Store the chicken salad and dressing separately in airtight containers in the fridge for up to 4 days.
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