Everyone is suddenly very concerned about fiber. Doctors are talking about it. Influencers won’t stop talking about it. Your friend who just discovered her continuous glucose monitor is really talking about it. The advice is everywhere, but high-fiber recipes that are also high in protein and actually taste good? Less common than you’d think. Get ready because this high-fiber Thai basil chicken salad does both, without a single complicated step.

It’s a dump-and-go situation built on ingredients you either already have or can grab at Trader Joe’s, Sprouts, or Whole Foods in one lap around the store. No cooking required beyond defrosting the edamame. No special equipment. No reason to order takeout instead.

Why This Is a Legitimately High-Fiber Salad

Let’s talk about edamame for a second, because it’s doing most of the heavy lifting here. One cup of shelled edamame contains around 18 grams of protein and 8 grams of fiber. That’s not a typo. It’s also a complete protein, meaning it contains all nine essential amino acids, which is unusual for a plant-based food. Keep a bag of frozen shelled edamame in your freezer at all times. The Trader Joe’s version is particularly convenient because they’re already shelled and ready to go straight from the bag.

Add chopped chicken breast, and you’ve stacked protein on top of protein before you’ve even touched the nuts or the dressing. The almonds and cashews bring additional fiber plus healthy fats that help your body absorb fat-soluble nutrients from the vegetables. The cabbage salad mix adds even more fiber, crunch, and volume without adding much to the calorie count. Every single ingredient in this bowl is pulling its weight.

The Thai Basil Dressing That Makes It

This salad is dressed with my Thai Basil Pesto, which uses both regular basil and Thai basil and doubles as one of the more versatile sauces in your refrigerator. A generous spoonful loosens into a full dressing when you add fresh lemon juice (or lime, both work) and a splash of olive oil. Finish with salt and pepper.

On the salt: Maldon smoked salt is worth keeping on your counter. It’s not a precious ingredient, it’s available at most grocery stores, and it adds a subtle smoky depth that regular kosher salt doesn’t. If you don’t have it, use what you have. But consider this a low-key recommendation to try it.

The Pantry-Clean-Out Bonus

One of the quietly great things about this recipe is that it was essentially invented by staring into a refrigerator and some cabinets. The cucumbers were there. The nuts were there. The pesto was left over. The edamame was half-frozen in the freezer. The chicken was a rotisserie or pre-chopped situation from the store. If you are the kind of person who buys ingredients with good intentions and then stares at them guiltily for a week, this recipe is for you.

The Thai curry cashews from Whole Foods on top are not optional in spirit, even if they are technically optional on paper. They add crunch, a little heat, and enough personality to make the whole bowl feel intentional rather than improvised. Which it was. Both things can be true. If you don’t have Thai cashews, any nut will do.

How To Make It Your Own

The formula here is flexible. Swap the chicken for shrimp or canned salmon. Use a different nut if cashews aren’t your thing. Add shredded carrots or snap peas if you have them. The pesto dressing is the through-line that holds it together, so keep that and adjust everything else to whatever’s in your kitchen.

Meal time is solved. Fiber goals are handled. You’re welcome.

Like This Salad Recipe? Here Are a Few More:

Street Corn Chicken Salad

Smashed Cucumber and Chicken Salad

Thai Chicken Salad with Honey Peanut Dressing

Peach and Corn Salad with Lemon Vinaigrette

Savory Summer Pasta Salad

Green Goddess Salad

Jennifer Aniston Salad

Thai Larb Spicy Pork Salad

North Italia Tuscan Kale Salad

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