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Asian Chicken Salad with Edamame

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Servings: 4 Servings
Author: Jess Smith via Inquiring Chef


For the Dressing:

  • 1 Tbsp. fresh lime juice
  • 3 Tbsp. rice vinegar
  • 1 teaspoon honey
  • 3 teaspoon Dijon mustard
  • salt, to taste

For the Salad:

  • 1 Tbsp. olive oil
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped green onion
  • 1 medium carrot, cut into matchsticks
  • 2 cups frozen shelled edamame, thawed
  • 1 cup crushed, roasted peanuts


  • Make the dressing. Whisk together all of the dressing ingredients in a small bowl. Set aside
  • Cook the chicken. Heat the olive oil in a skillet over medium-high heat. Sprinkle chicken with black pepper. Add chicken to pan; cook approximately 4 minutes on each side, until cooked through. Cut chicken into 1/2-inch-thick pieces.
  • Toss the salad. Combine chicken, green onion, carrot, and edamame in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Just before serving, sprinkle peanuts over the salad. Serve immediately or store in the refrigerator.


This time around I used leftover roasted chicken instead of the boneless skinless chicken breast listed below. I packed several servings up for lunch, but also tossed a couple servings into a hot wok with about 6 ounces of cooked rice stick noodles and a healthy splash of soy sauce which made for a great dinner.