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This protein-rich chicken and edamame mix turns basic ingredients into a bright, nutrient-loaded meal that's ideal for quick dinners or batch cooking. The mix of soft rotisserie chicken, crisp veggies, and smooth peanut sauce creates a dance of textures and tastes you'll want again and again.
I came up with this dish during a super busy week when I needed fast, healthy dinners that wouldn't create tons of dirty dishes. My family wasn't sure about the edamame at first but now they ask for this bright salad often when they need an energy boost.
Ingredients
- Rotisserie chicken: Gives you soft, ready-to-eat protein with zero cooking needed
- Shelled edamame: Offers plant protein and a nice chew
- Red cabbage: Adds gorgeous color, snap, and healthy nutrients
- Coconut aminos: Make a soy-like taste with lower salt and no gluten
- Natural peanut butter: Creates the smooth base for the dressing without extra sugars
- Fresh herbs: Such as cilantro and mint make the whole dish pop with fresh flavor
- Toasted cashews: Add a rich crunch and good fats
- Rice vinegar and lime juice: Give the perfect sour kick to balance the creamy dressing
Step-by-Step Instructions
- Prepare the dressing:
- Mix coconut aminos, avocado oil, peanut butter, rice vinegar, lime juice, minced garlic, grated ginger, salt, and pepper in a big bowl until smooth. Don't rush this part to make sure the peanut butter blends completely for a velvety sauce that will stick to every bit.
- Combine the proteins and vegetables:
- Toss in the pulled chicken, chopped shallot, thin-sliced red cabbage, cut green onions, and edamame with the dressing. Use tongs to mix everything well so all parts get covered in the tasty sauce. The cabbage will start to soften slightly as it mixes with the acid ingredients.
- Finish with fresh elements:
- Lightly add the cilantro, mint, and toasted cashews. These tender ingredients go in last to keep their texture and stop the herbs from getting mushy. The bright green herbs make a pretty contrast against the purple cabbage and add fresh, aromatic notes to each bite.
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The edamame in this dish totally changes it from an ordinary chicken salad into something unique. I found how well their texture matches chicken a few years back while trying to eat more protein after gym sessions. Now my kids look forward to finding these bright green beans throughout the mix.
Versatile Serving Options
This flexible dish works in many different ways. I really love the lettuce cup method, where fresh radicchio or butter lettuce makes a crisp holder for the flavorful filling. For a bigger meal, put it on cooked quinoa or brown rice to add complex carbs. It's also great stuffed in a wrap with avocado pieces or can work as a high-protein dip with rice crackers and cucumber slices when you're having friends over.
Make-Ahead Tips
This salad gets even better over time as the flavors mix together. You can make it up to two days before, keeping it in a sealed container in the fridge. For the best freshness, add the herbs and cashews right before you eat to keep their crunch and bright look. If making for lunch boxes, think about packing single portions with the lettuce cups kept apart so they don't get soft.
Simple Substitutions
Don't have rotisserie chicken? Try any cooked chicken breast or thighs, or make it veggie-friendly by using twice the edamame and adding chunks of extra-firm tofu. You can swap red cabbage for Napa cabbage or even broccoli slaw for a different feel. If you can't eat peanuts, try almond or sunflower seed butter in the dressing instead. And if you like spicy food, add some sriracha or a chopped Thai chili to the sauce.
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Frequently Asked Questions
- → Can I prep this in advance?
Totally! Just store the salad and dressing in separate airtight containers in the fridge. They'll keep well for up to 4 days. When you're ready to eat, mix them together and sprinkle on fresh herbs and cashews for the best texture and taste.
- → What works instead of coconut aminos?
If you're out of coconut aminos, swap it with low-sodium soy sauce or tamari (use slightly less since they're saltier). Another option is mixed fish sauce, some water, and a dab of maple syrup for a soy-free twist.
- → How do I make this vegetarian?
Swap out the chicken for 2 cups of crispy pan-fried tofu or cooked quinoa. The edamame and cashews still bring plenty of protein, and the dressing pairs perfectly with these changes!
- → What if I’m not into cilantro?
No worries! Use mint, parsley, or even Thai basil instead. These add more freshness to the salad, so it's better to replace the cilantro rather than skipping it entirely.
- → Can I use another nut butter instead?
Yes, for sure! Almond or cashew butter are great swaps. If you need a nut-free option, go for tahini or sunflower seed butter. Just tweak the seasonings a little to match the flavors.
- → How can I add more veggies?
Get creative! Throw in some chopped bell peppers, snap peas, carrot slivers, or cucumbers for an extra crunch. Avocado can give creaminess, and fruits like mango or oranges can pop in some sweetness. Just match the dressing amount to the extras for a balanced taste.