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This protein-packed chicken and edamame salad transforms simple ingredients into a vibrant, nutrient-dense meal that's perfect for busy weeknights or meal prep. The combination of tender rotisserie chicken, crunchy vegetables, and a creamy peanut dressing creates a symphony of textures and flavors that will keep you coming back for more.
I created this recipe during a particularly hectic week when I needed quick, nutritious dinners that wouldn't leave me with a sink full of dishes. My family was initially skeptical about the edamame but now requests this colorful salad regularly when they need a protein boost.
Ingredients
- Rotisserie chicken: Provides tender, ready-to-use protein without any cooking required
- Shelled edamame: Adds plant-based protein and a satisfying bite
- Red cabbage: Brings beautiful color, crunch, and antioxidants
- Coconut aminos: Create a soy-like flavor with less sodium and no gluten
- Natural peanut butter: Forms the creamy base of the dressing without added sugars
- Fresh herbs: Like cilantro and mint brighten the entire dish with vibrant flavor
- Toasted cashews: Contribute a buttery crunch and healthy fats
- Rice vinegar and lime juice: Provide the perfect tangy balance to the creamy dressing
Step-by-Step Instructions
- Prepare the dressing:
- Whisk together coconut aminos, avocado oil, peanut butter, rice vinegar, lime juice, minced garlic, grated ginger, salt, and pepper in a large bowl until completely smooth. Take your time here to ensure the peanut butter fully incorporates for a silky texture that will coat every ingredient evenly.
- Combine the proteins and vegetables:
- Add the shredded chicken, minced shallot, thinly sliced red cabbage, chopped green onions, and edamame to the dressing. Using tongs, mix everything vigorously to ensure each component gets coated with the flavorful dressing. The cabbage will begin to slightly soften as it mingles with the acidic ingredients.
- Finish with fresh elements:
- Gently fold in the cilantro, mint, and toasted cashews. These delicate ingredients are added last to preserve their texture and prevent the herbs from bruising. The vibrant green herbs create beautiful color contrast against the purple cabbage and add fresh, aromatic notes to every bite.
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The edamame in this recipe completely transforms it from a standard chicken salad to something special. I discovered their perfect texture match with chicken years ago while trying to increase my protein intake after workouts. Now my children look forward to spotting these bright green beans throughout the salad.
Versatile Serving Options
This adaptable salad shines in multiple presentations. My personal favorite is the lettuce cup approach, where the crisp radicchio or butter lettuce creates a fresh vessel for the flavorful filling. For a more substantial meal, serve it over cooked quinoa or brown rice to add complex carbohydrates. It also makes an excellent filling for a wrap with avocado slices or can be served as a protein-forward dip with rice crackers and cucumber slices for a party appetizer.
Make-Ahead Tips
This salad actually improves with time as the flavors meld together. Prepare it up to two days ahead, storing it in an airtight container in the refrigerator. For optimal freshness, add the herbs and cashews just before serving to maintain their texture and vibrant appearance. If making for meal prep, consider packaging individual portions in containers with the lettuce cups separate to prevent them from getting soggy.
Simple Substitutions
No rotisserie chicken? Use any cooked chicken breast or thighs, or make it vegetarian by doubling the edamame and adding cubed extra-firm tofu. The red cabbage can be swapped for Napa cabbage or even broccoli slaw for a different texture. If peanut allergies are a concern, substitute almond or sunflower seed butter in the dressing. And for those who prefer more heat, add a drizzle of sriracha or a minced Thai chili to the dressing.
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Recipe FAQs
- → Can I make this salad ahead of time?
Yes! This salad holds up well when prepared in advance. For best results, store the dressing and salad separately in airtight containers in the refrigerator for up to 4 days. Just before serving, toss them together and add fresh herbs and cashews to maintain optimal texture and flavor.
- → What can I substitute for coconut aminos?
If you don't have coconut aminos, you can substitute with low-sodium soy sauce or tamari (use slightly less as they're saltier). For a soy-free alternative beyond coconut aminos, try a combination of fish sauce diluted with a bit of water and a touch of maple syrup for balance.
- → How can I make this vegetarian?
To make this vegetarian, replace the chicken with 2 cups of cubed extra-firm tofu (pressed and pan-fried until golden) or 2 cups of cooked quinoa. You'll still get plenty of protein from the edamame and cashews, and the flavorful dressing works beautifully with these alternatives.
- → What if I don't like cilantro?
If you're not a fan of cilantro, you can substitute with flat-leaf parsley, additional mint, or Thai basil for a different but complementary flavor profile. The herbs add freshness to the salad, so replacing rather than omitting is recommended for the best taste experience.
- → Can I use another nut butter instead of peanut butter?
Absolutely! Almond butter or cashew butter work wonderfully as substitutes for peanut butter in the dressing. For a nut-free option, try sunflower seed butter or tahini, though you may need to adjust the seasoning slightly as these alternatives have different flavor profiles.
- → How can I add more vegetables to this salad?
This salad is very adaptable! Try adding julienned carrots, thinly sliced bell peppers, sugar snap peas, or cucumber for extra crunch. Avocado adds creaminess, while mango or mandarin segments can add a sweet contrast to the savory flavors. Just maintain the ratio of dressing to ingredients for the best flavor balance.