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Carrot Salad With Chicken & Edamame

Carrot Salad With Chicken & Edamame: A Crunchy Protein Boost

A refreshing Carrot Salad with Chicken & Edamame packed with flavor and nutrients, perfect for meal prep and light meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Chicken Breast Use rotisserie chicken for a quick option.
  • 1 tsp Salt Kosher salt for even seasoning.
  • 1/2 tsp Black Pepper Freshly ground for better flavor.
  • 1 tbsp Olive Oil Can substitute with avocado oil.
  • 1 cup Edamame Beans Substitute with chickpeas if desired.
  • 2 cups Carrots Shredded or sliced into ribbons.
  • 3 stalks Green Onion (Scallion) Can substitute with red onion.
  • 2 tbsp Toasted Sesame Seeds Sunflower seeds work as a substitute.
  • 1/4 cup Chopped Cilantro Can replace with parsley or mint.
For the Dressing
  • 1 tbsp Lime Zest
  • 2 tbsp Lime Juice Can substitute with lemon juice.
  • 2 tbsp Rice Vinegar Apple cider vinegar can be swapped.
  • 2 tbsp Light Soy Sauce Use tamari for a gluten-free option.
  • 1 tbsp Sesame Oil Can substitute with olive oil.
  • 2 cloves Garlic Minced; can use garlic powder.
  • 1 tbsp Sugar Can replace with honey or maple syrup.
  • 1 tbsp Chili Crisp Sriracha can be used for more heat.

Equipment

  • Skillet
  • medium bowl
  • colander
  • whisk

Method
 

Step-by-Step Instructions
  1. Season the chicken breast with kosher salt and freshly ground black pepper on both sides. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for about 4-5 minutes per side, or until golden brown and cooked through. Let rest and slice into thin strips.
  2. In a medium bowl, combine lime zest, lime juice, rice vinegar, light soy sauce, sesame oil, minced garlic, sugar, and chili crisp. Whisk until well mixed.
  3. Boil a small pot of water. Blanch shelled edamame beans for 1-2 minutes until bright green and tender. Strain and rinse with cold water.
  4. In the bowl with the dressing, add shredded carrots, sliced green onions, blanched edamame, toasted sesame seeds, and chopped cilantro. Add sliced chicken and gently toss until well coated.
  5. Serve immediately or chill for 30 minutes for enhanced flavors. Optionally, top with extra chili crisp, crushed peanuts, or crunchy noodles.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Consider making the dressing ahead of time and store it separately. Shred carrots right before serving to maintain their crispness.

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