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Carrot Salad With Chicken & Edamame

Zesty Carrot Salad With Chicken & Edamame for Vibrant Lunches

This Carrot Salad With Chicken & Edamame is a vibrant and healthy dish that delights the senses and is perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Chicken Breast Substitute with rotisserie chicken or tofu for a vegetarian option.
  • 1 teaspoon Salt Enhances flavor; no substitutions required.
  • 1 teaspoon Black Pepper Freshly ground is always preferable.
  • 1 cup Edamame Beans Can use chickpeas or green peas as alternatives.
  • 2 cups Carrots Can be cut into ribbons or shredded.
  • 2 pieces Green Onion (Scallion) Can be replaced with red onion if desired.
  • 0.5 cup Cilantro (Coriander) Swap with mint or parsley if cilantro isn’t your thing.
For the Dressing
  • 1 tablespoon Lime Zest Adds a zesty acidity.
  • 3 tablespoons Lime Juice Lemon juice can be used as a substitute.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a great alternative.
  • 2 tablespoons Light Soy Sauce Replace with tamari for a gluten-free option.
  • 1 tablespoon Sesame Oil Avoid if there are allergies.
  • 1 clove Garlic Chopped garlic can be used if preferred.
  • 1 teaspoon Sugar Can substitute with honey or agave syrup.
  • 1 teaspoon Chili Crisp Adjust to your spice preference or omit for a milder result.
For the Topping
  • 2 tablespoons Toasted Sesame Seeds Can omit if necessary or swap with other seeds.

Equipment

  • Skillet
  • Mixing bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Season the chicken breasts with salt and black pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat for about 2 minutes. Add chicken and cook for 4-5 minutes on each side until golden brown and fully cooked. Let rest before slicing.
  2. Make Dressing: In a mixing bowl, whisk together lime zest, lime juice, rice vinegar, soy sauce, sesame oil, minced garlic, sugar, and chili crisp until smooth. Taste for balance and set aside.
  3. Prepare Edamame: Boil edamame beans in a pot of water for 1-2 minutes until tender. Drain and rinse under cold water. Set aside to cool.
  4. Assemble Salad: In the bowl with dressing, add shredded carrots, chopped green onion, cooked edamame, toasted sesame seeds, and cilantro. Include sliced chicken strips and gently toss to coat well.
  5. Serve: Enjoy immediately or chill for 15 minutes to let flavors meld. Store in airtight container for up to 2-3 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 45mgCalcium: 80mgIron: 2mg

Notes

Dress sparingly if preparing ahead to maintain crispness of carrots. Chef tips include trying different herbs and protein boosts.

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