Chicken and Edamame Salad (Print)
Vibrant shredded chicken with edamame, crunchy cabbage and herbs in a creamy peanut-ginger dressing. Ready in just 15 minutes!
# Ingredients:
→ Dressing
01 -
1/4 cup coconut aminos
02 -
1 tablespoon avocado oil
03 -
3 tablespoons unsweetened peanut butter, natural and runny
04 -
2 tablespoons rice vinegar
05 -
2 tablespoons freshly squeezed lime juice
06 -
2 cloves garlic, minced
07 -
1 tablespoon freshly grated ginger
08 -
Pinch of kosher salt
09 -
Freshly cracked black pepper
→ Chicken Salad
10 -
4 cups finely shredded rotisserie chicken
11 -
1 small shallot, minced
12 -
2 heaping cups very thinly sliced red cabbage
13 -
4 green onions, finely chopped with ends trimmed
14 -
1 9-ounce package shelled edamame
15 -
1/2 cup finely chopped cilantro, plus more for serving
16 -
1/2 cup julienned fresh mint, plus more for serving
17 -
1/2 cup chopped toasted cashews, plus more for serving
→ To Serve
18 -
Radicchio or butter lettuce cups
19 -
Lime wedges
# Steps:
01 -
In a large bowl, whisk together coconut aminos, avocado oil, peanut butter, rice vinegar, lime juice, garlic, ginger, salt, and black pepper until smooth and creamy.
02 -
Add the shredded chicken, shallot, red cabbage, green onions, and edamame to the dressing. Using tongs, mix vigorously until all ingredients are well coated.
03 -
Fold in the cilantro, mint, and cashews. Toss gently to combine.
04 -
Serve the chicken salad in radicchio or butter lettuce cups. Garnish with additional herbs, cashews, and a squeeze of fresh lime. Optionally, serve with crackers, cucumber, or carrot slices.
05 -
Store the chicken salad and the dressing separately in airtight containers in the refrigerator for up to 4 days.
# Additional Notes:
01 -
This salad can be served in lettuce wraps for a low-carb option or paired with crackers for a heartier meal.