Chicken Edamame Salad
This colorful salad is perfect for those busy days when you need a filling lunch that actually keeps you going.
We've combined lean chicken with edamame, which is one of our favorite sources of plant protein and beneficial phytoestrogens — natural plant compounds — that can help support hormone balance. This is so simple to prep on Sunday, and it holds up great in the fridge all week!
Serves 4
Ingredients:
For the salad:
2 1/2 cups shredded cabbage or coleslaw mix
1 large carrot, shredded
4 green onions, chopped (including green tops)
12 oz cooked, shredded chicken
1 apple, diced
1 T mint leaves, chopped
12 oz frozen shelled edamame (organic, non-GMO)
⅓ cup roasted cashews, chopped (for topping)
For the chili yogurt dressing:
½ cup plain greek yogurt
2-3 T chili garlic sauce (add more/less based on spiciness preference)
1 T sesame oil (cold pressed preferable)
3 T liquid aminos or coconut aminos
⅓ cup apple cider vinegar
Directions:
Preheat oven to 325 and roast raw cashews on a baking sheet for 8-10 minutes or until golden.
Bring a small pot of water to a boil then add shelled edamame and cook for 4-6 minutes or until tender. Drain water.
Add all dressing ingredients in a mason jar and shake to mix.
While edamame cools, chop your veggies then combine everything except the cashews and dressing in a large bowl.
If meal prepping: store dry salad mix in containers separate from the dressing to keep it crunchy, then top with cashews and dressing when you’re ready to enjoy!