LEAT Edamame Chicken Salad

I love using a hand-held mandoline to get the cucumbers and carrots thinly sliced. Just be very careful not to cut your fingers! Try to find mini Persian cucumbers since they’re firm and dry. Try to avoid using a large, more watery cucumber. We love to prep this for easy high-protein snacking or lunches throughout the week! Nutrition: Serves 6 Serving size: 248g or 1/6th the recipe 262 calories, 9.2 fat, 15.8 carbs, 26.4 protein, 5.2 fiber Search: Lillie Eats and Tells Edamame Chicken Salad (in my fitness, pal, macros first, and lose it.. along with all my recipes!) 5w

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Step 1

Thaw the frozen edamame by placing them in a bowl of warm water. If you’re in a hurry, you can also microwave for about a minute. They don’t need to be fully cooked, just thawed.

Step 2

Chop or shred the chicken into bite-sized pieces. Place the chicken in a large bowl along with the rest of the salad ingredients. Whisk or shake the dressing ingredients, then pour it over the salad. Toss everything well to combine.

Step 3

Garnish the salad with additional cilantro or mint. Season with extra salt and “Everything but the Bagel” seasoning to your taste. For an extra crunch, consider adding toasted cashews or almonds to your bowls. Enjoy!