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Asian carrot salad with chicken and edamame

Colorful Asian Carrot Salad with Chicken & Edamame Delight

This Asian carrot salad with chicken and edamame is a vibrant, protein-packed meal perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless chicken breasts Consider using pre-cooked grilled or rotisserie chicken for convenience.
  • 0.5 teaspoon salt Enhances the natural flavors of the chicken.
  • 0.5 teaspoon black pepper Adds mild heat and depth.
  • 2 tablespoons olive oil Used for cooking the chicken; can substitute with cooking spray.
For the Salad
  • 1 cup shelled edamame Frozen and shelled are perfect for quick prep.
  • 2 cups shredded carrots For sweet crunch and vibrant color.
  • 2 pieces green onions (scallions) Adds fresh flavor; shallots work as a substitute.
  • 2 tablespoons toasted sesame seeds Introduces a nutty texture.
  • 0.25 cup cilantro Adds brightness; mint or parsley can provide a different flavor.
For the Dressing
  • 1 piece lime Zest and juice offer tangy kick.
  • 2 tablespoons rice vinegar Brings acidity; apple cider vinegar can be an alternative.
  • 2 tablespoons light soy sauce Essential for seasoning; opt for gluten-free if needed.
  • 1 teaspoon sesame oil Adds richness; use sparingly.
  • 2 cloves garlic Minced enhances aromatic depth.
  • 1 teaspoon sugar Balances flavors; swap for honey or maple syrup if desired.
  • 1 teaspoon chili crisp Adds delightful heat; adjust based on spice preference.

Equipment

  • skillet
  • pot
  • Bowl
  • colander

Method
 

Step 1: Season the Chicken
  1. Begin by seasoning the chicken breasts with salt and black pepper on both sides.
Step 2: Cook the Chicken
  1. In a skillet, heat olive oil over medium-high heat and add the seasoned chicken breasts. Cook for 4-5 minutes on each side until golden brown and reaches an internal temperature of 165°F.
Step 3: Cook the Edamame
  1. Bring a small pot of water to a boil. Add shelled edamame and cook for 1-2 minutes until vibrant green and tender.
Step 4: Prepare the Dressing
  1. In a bowl, combine the zest and juice of lime, rice vinegar, soy sauce, sesame oil, minced garlic cloves, and sugar. Whisk until fully blended.
Step 5: Toss the Salad
  1. Add shredded carrots, chopped green onions, cooked edamame, toasted sesame seeds, and cilantro to the bowl with dressing. Toss gently.
Step 6: Serve or Chill
  1. You can serve the salad immediately or let it chill in the refrigerator for about 30 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Store salad ingredients and dressing separately to maintain freshness for up to 2 days.

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