Edamame Salad With Peanut Dressing Recipe
Prep Time:
40 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • Juice from 2 limes
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon maple syrup
  • 3 cloves garlic, minced
  • 1 pound chicken breasts
  • 4 cups chopped iceberg lettuce
  • 2 cups chopped cucumber
  • 1 cup sliced red cabbage
  • 4 scallions, chopped
  • 2 avocados, chopped into ½-inch pieces
  • 2 cups edamame
Directions
  1. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, garlic, red pepper flakes, lime juice, and rice vinegar until completely combined.
  2. Add water while whisking until the dressing is thinned. Set aside.
  3. In a large bowl, stir together the canola oil, soy sauce, sesame oil, maple syrup, and garlic.
  4. Add the chicken and let it marinate 20 minutes or up to 2 hours.
  5. Preheat the oven to 400 F.
  6. Place the chicken on a foil-lined baking sheet and bake for 20-25 minutes, until cooked through and browned. Remove from the oven and let cool.
  7. Dice the chicken into ½-inch pieces.
  8. In a very large bowl, combine the lettuce, cucumber, cabbage, scallions, avocado, diced chicken, and edamame.
  9. Toss the salad with the prepared peanut butter dressing, then serve.