"My goal in developing this edamame salad was to replicate everything I loved about Portillo's chopped salad, but with a completely different flavor profile. Dressed in a Thai-inspired peanut dressing, this version of the chopped salad is filled with edamame, lettuce, cabbage, scallions, cucumber, avocado, and a savory, soy-baked chopped chicken. It's packed with protein and nutty umami flavor, and is perfect for enjoying a chopped salad in a completely new way."
"For the dressing ¼ cup creamy peanut butter 1 tablespoon soy sauce 1 tablespoon maple syrup 2 cloves garlic, minced ¼ teaspoon red pepper flakes Juice from 2 limes For the chicken and salad assembly 2 tablespoons canola oil 2 tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon maple syrup 3 cloves garlic, minced 1 pound chicken breasts"
A Thai-inspired peanut-dressed chopped edamame salad recreates the chopped texture of a classic chopped salad while shifting to Southeast Asian flavors. Edamame, chopped iceberg lettuce, red cabbage, scallions, cucumber, and diced avocado provide a mix of crunch and creaminess. Soy-baked chopped chicken adds savory depth and protein. The dressing blends creamy peanut butter, soy sauce, maple syrup, garlic, red pepper flakes, and lime juice for a balanced sweet, salty, spicy, and tangy finish. The combination yields a filling, protein-forward salad with pronounced nutty umami character.
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