Edamame Chicken Crunch (Print Version)
# Ingredients:
→ Dressing
01 -
3 tablespoons drizzly, natural peanut butter
02 -
2 tablespoons lime juice, freshly squeezed
03 -
1/4 cup coconut aminos
04 -
1 tablespoon avocado oil
05 -
2 tablespoons rice vinegar
06 -
1 tablespoon freshly grated ginger
07 -
2 garlic cloves, minced or finely chopped
08 -
Pinch of sea salt or kosher salt
09 -
Fresh black pepper, cracked
→ Chicken Salad
10 -
2 heaping cups of finely shredded red cabbage
11 -
1 small shallot, minced finely
12 -
4 cups pulled rotisserie chicken, in small pieces
13 -
1/2 cup cilantro, chopped, plus extra to sprinkle on top
14 -
1 9-ounce bag of shelled edamame, prepped
15 -
4 green onions, thinly sliced, tips trimmed off
16 -
1/2 cup mint leaves, julienned into thin strips, plus more for later
17 -
1/2 cup toasted and roughly chopped cashews, save some for garnish
→ To Serve
18 -
Lime slices for squeezing over
19 -
Leaves of butter lettuce or radicchio cups
# Instructions:
01 -
Grab a big bowl and mix together the coconut aminos, peanut butter, lime juice, avocado oil, vinegar, garlic, ginger, some salt, and pepper. Stir till it's nice and creamy.
02 -
Toss the chicken, cabbage, green onions, edamame, and shallot into the bowl with the dressing. Use tongs to combine everything until coated well.
03 -
Sprinkle in the mint, cilantro, and cashews. Gently fold it all together without squishing.
04 -
Fill lettuce cups or radicchio leaves with the salad. Add more cashews, herbs, and some lime juice on top if you'd like. Serve with crackers, cucumbers, or carrot sticks for variety.
05 -
Store the chicken mix and dressing in separate airtight containers in your fridge. They’ll last about 4 days.
# Notes:
01 -
For a lighter meal, serve in lettuce leaves. Crackers make it heartier if that’s what you’re craving.