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Edamame Crunch Salad with Chicken

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

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins

Yield: Serves 4

Ingredients

Scale

Chicken:

  • 1 lb boneless skinless chicken thighs
  • 2 tablespoons coconut aminos
  • Juice from 1 lime

Edamame crunch salad:

  • 1 cup cooked quinoa
  • 1 red bell pepper, diced
  • 3/4 cup edamame beans, thawed
  • 1/2 cup shredded carrots
  • 1 1/2 cups shredded cabbage
  • 1/4 cup slivered almonds
  • 1 lime, cut into wedges
  • Optional: baby arugula, chopped scallions, cilantro
  • Your desired dressing – love a sesame dressing

Instructions

  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

Notes

*Store in fridge for 5 days

  • Author: Rachel

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https://rachlmansfield.com/edamame-crunch-salad-with-chicken/