Description
This chicken and edamame salad with crunchy cabbage and quinoa, tossed in a delicious chilli yogurt dressing, is easy to make, hearty, and perfect for healthy meal prep!
Ingredients
Scale
- 5 cups (450g / 1 lb) shredded cabbage
- 3/4 cup sliced spring onions
- 2 cups cooked, shredded chicken
- 1 apple, diced
- 1/3 cup uncooked quinoa
- 1/3 cup roasted cashews, chopped
Chili Yogurt Dressing:
- 1/2 cup plain greek yogurt
- 1/4 cup sweet chili sauce
- 1 tablespoon toasted sesame oil
- 3 tablespoons soy sauce
- 1/3 cup apple cider vinegar
Instructions
- Cook the quinoa according to package instructions, then spread it on a plate to cool in the fridge.
- Cook the edamame as directed, then drain and rinse with cold water to prevent wilting the salad ingredients.
- While the quinoa cooks, shred the cabbage, slice the spring onions, shred the chicken, and dice the apple.
- In a small bowl, whisk together the yogurt, sweet chili sauce, soy sauce, sesame oil, and vinegar until smooth.
- In a large bowl, combine the cabbage, quinoa, edamame, chicken, cashews, apple, and spring onions.
- Pour over the dressing, toss everything together, and serve. Enjoy!
Notes
- Store leftover salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 331
- Sugar: 15.5g
- Fat: 11.6g
- Saturated Fat: 2.2g
- Carbohydrates: 34.9g
- Fiber: 6g
- Protein: 27.3g