Edamame peanut salad with roasted chicken

Colorful, crunchy, and creamy, this Edamame peanut salad with roasted chicken is a light option perfect for lunch or dinner.

Colorful, crunchy, and creamy, this Edamame peanut salad with roasted chicken is a light option perfect for lunch or dinner. If you enjoy simple meals like this and want full weekly plans + bonus recipes, consider becoming a paid subscriber. Your support helps me keep creating and sharing fresh, nourishing recipes each week.

Now let’s get cooking!

Whether you choose to have a lighter salad without the rice or make it a denser bowl, the flavor of this peanut sauce is delicious on top of everything!

Ingredients

(Serving: 4)

• 1 lb chicken tenderloins

• 2 cups brown basmati rice, dried

• 1 bag frozen edamame

• 1/2 bag purple cabbage

• 1 English cucumber

• 2 carrots

• 1 stalk kale

• 3/4 cup cilantro

• For the peanut sauce:

  • 3 Tbsp unsweetened and unsalted, natural peanut butter

  • 1/4 cup coconut aminos (I love the Trader Joe’s brand, which is cheaper in store)

  • 1 Tbsp crunchy chili oil (I love the Trader Joe’s brand, which is cheaper in store. Picture for reference.)

  • 1 tsp garlic powder

  • 1/2 tsp ginger powder

  • 1/2 lime, juiced

  • 3 Tbsp water

• For the chicken:

  • 1 Tbsp olive oil

  • 1/2 tsp Kosher salt

Appliances & Utensils

• knife & cutting board

• sheet pan

• large colander

• small pot

• glass containers

• microwave-safe bowls

• veggie peeler

• measuring cups & spoons

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Instructions

1. Prepare the chicken: Preheat oven to 400°F. Place 1 lb chicken tenderloins on a sheet pan with parchment paper. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp Kosher salt. Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F

2. Prepare the rice: Rinse 2 cups of brown basmati rice in a large colander under cold water until the water runs clear. Add to a small pot with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes or until tender. Fluff with a fork and let cool slightly.

3. Prepare the veggies: Microwave or steam the bag of frozen edamame according to package instructions, then set aside. Wash the 2 carrots, 1 English cucumber, 1 stalk of kale, and 3/4 cup of cilantro. Peel the carrots and cut into smaller, bit-sized pieces. Peel and dice the English cucumber into half-moons or quarters. Remove kale leaves from the stalk, then finely chop. Roughly chop 3/4 cup of cilantro. Add all veggies to a mixing bowl and stir until combined.

4. Prepare the peanut sauce: In a small bowl or glass jar, whisk together 3 Tbsp peanut butter, 1/4 cup coconut aminos, 1 Tbsp crunchy chili oil, 1 tsp garlic powder, 1/2 tsp ginger powder, the juice of 1/2 lime, and 3 Tbsp water until smooth and pourable. Adjust water if needed.

5. Prepare the dish: Once ready to serve, add the chicken, rice, and veggies to a plate. Top with the peanut sauce and enjoy!

Pro Tip: Swap the rice for quinoa to change up this dish. Either way, I recommend topping with the sauce at the end, as opposed to letting the sauce sit on the veggies where they may become soggy.

For vegetarian/vegan dietary preferences: Omit the chicken and double the edamame for this dish.

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Grace Barker