New!
Chicken Salad with Edamame & Peanut Dressing
538 kcal per person
47g Protein
12g Carbs
33g Fat
16g Fiber
Ingredients
- 1 cube vegetable bouillon
- 4 ounces chicken breast (112 g)
- 4 ounces edamame (112 g)
- 5 radishes
- 1 carrot
- 1 head romaine lettuce
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 squeeze lime juice (5 ml)
- 1 tablespoon peanut butter (20 g)
Preparing this recipe
- Bring a pot of water to a boil and add the bouillon cube. Add the chicken breast and cook for 15–17 minutes, or until cooked through.
- Meanwhile, rinse the edamame under cold water in a colander and let them drain.
- Thinly slice the radishes. Use a vegetable peeler to shave the carrot into ribbons.
- Separate the romaine leaves, rinse them well, pat dry, and slice into thin strips.
- Arrange the romaine, edamame, radishes, and carrot ribbons in a large bowl.
- Transfer the cooked chicken to a cutting board and shred it using two forks. Let it cool slightly.
- In a small bowl, whisk together the olive oil, soy sauce, lime juice, peanut butter, and 1 tablespoon of hot water. Add a splash of water if the dressing is too thick.
- Top the salad with the shredded chicken and drizzle with the peanut dressing. Season with black pepper to taste.
