Description
This high-fiber chicken salad is a dump-and-go meal that actually delivers on protein and fiber. Edamame, chopped chicken, crunchy nuts, and a Thai basil pesto dressing come together in 10 minutes with zero cooking required. Keep frozen shelled edamame in your freezer and this salad is always 10 minutes away.
Ingredients
Units
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- 1 bag (12 oz) chopped cabbage salad mix
- 1 cup shelled edamame, thawed
- 2 mini cucumbers, chopped
- 1 1/2 cups cooked chicken, chopped
- 1/4 cup whole almonds
- 1/4 cup Thai curry cashews, roughly chopped, plus more for topping
- 3 tablespoons Thai Basil Pesto
- Juice of 1 lemon (or lime)
- 1 tablespoon olive oil
- Maldon smoked salt and black pepper to taste
Instructions
- Add the cabbage mix to a large bowl.
- Add the edamame, cucumbers, chopped chicken, and almonds.
- Spoon in the pesto and add the lemon juice and olive oil.
- Season with smoked salt and black pepper.
- Toss until everything is well coated.
- Top with the Thai curry cashews and serve.
Notes
- 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.
- Use store-bought pesto if you’re in a hurry.
- Prep Time: 10 minutes
- Category: recipe