Edamame Crunch Salad with Chicken

This Edamame Crunch Salad with Chicken is so good for meal prep! It is crunchy, nutritious, gluten-free and is incredibly easy to make.

Say hello to your new meal prep obsession. My Edamame Crunch Salad! What my mom is also calling one of her “favorite” recipes I have made. She happened to be over for dinner one night when I made these can she kept going back for more. It is so good!

This mix up is random but filled with so many nutrients and it’s such a healthy lunch to prep. I find it so much easier to just open the fridge and have my food ready to rock. Especially on the work days when I am running around like a crazy person. These edamame salads are easy to prep, great for on the go and they are packed with flavorful and protein.

What I also love about this crunch salad is how simple it really is. You had everything to a bowl or your go-to containers, cook some chicken and enjoy it all together. 

Edamame is so underrated in my opinion. I always buy some at the store without the shell and keep it in my freezer. My 5 year old is also obsessed and it’s a great way to get him to eat a healthy snack he gets excited about. And speaking of kids – my 17 month old loves this dish! I’m not sure why. But he kept saying “mo mo mo” when I was eating it.

I cannot wait to hear what you think of this dish. Let me know if you try it too!

What ingredients you need to make Edamame Crunch Salad with Chicken:

• Boneless skinless chicken thighs – or use chicken breasts if you prefer – just watch the cook time
• Coconut aminos – very flavorful and simple way to marinate the chicken 
• Lime – fresh lime squeezed is so good in this
• Quinoa – cook it in bone broth for extra protein!
• Red bell pepper – or use another bell pepper you prefer 
• Edamame beans – I buy these frozen and let them thaw out 
• Shredded carrots – you can buy pre shredded carrots or use this tool
• Shredded cabbage – you can buy cabbage already shredded or shred it easily with this tool
• Slivered almonds – I love adding this in for a crunch and more healthy fat and protein!
• Optional: baby arugula, chopped scallions, cilantro
• Your desired dressing – love a sesame dressing or my peanut dressing

How to make these Edamame Crunch Salads for meal prep:

1. In a large bowl, add chicken with coconut aminos and lime juice. Cover and marinate at least 30 minutes or overnight in fridge 
2. Warm a large skillet or grill pan over high heat and grease
3. Add chicken and cook on each side for about 4-5 minutes or so until the chicken reaches internal temperature of 165 degrees F
4. In a large bowl, combine the quinoa, bell pepper, edamame beans, carrots, cabbage, almonds and lime juice and toss together
5. Spoon into desired containers and top each with some chicken and any other desired toppings and enjoy or store in fridge for 5 days. Serve with desired dressing when ready to eat

FAQs and tips on making this meal prep Edamame Crunch Salad:

• I’m nut-free, can i sub the almonds? Yes! sunflower seeds or pumpkin seeds work well too. If you don’t love almonds but eat nuts, try peanuts or cashews.
• What other veggies can I use? Broccoli, cucumber, anything you’d like! So easy to customize this for whatever you want or have on hand.
• What is the best way to store this salad? In the fridge for about 5 days! Don’t add the dressing until you are ready to eat so it doesn’t get soggy.
• Buy a mandoline/veggie chopper to save time cutting everything up. Makes life so much easier. 
• I don’t eat chicken, what can I sub? Any protein you want. Tofu, salmon, shrimp or eat as is.

A few other healthy lunch recipes to make:

Kale and Rotisserie Chicken Salad with Peanut Dressing

The Viral La Scala Chopped Salad

15-minute Peanut Noodle Salad (gluten-free)

Greek Chicken Salad Without Mayo