Protein-Packed Chicken and Edamame Salad
This Protein-Packed Chicken and Edamame Salad is quick and easy to make, filled with flavor, and just so fresh, colorful and crunchy. You'll love it!
Servings 4 - 6
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.