Steamed, shelled edamame beans,
chopped romaine lettuce,
diced red bell peppers,
baked chicken breast,
For the dressing:
fresh chopped cilantro,
fresh chopped scallions,
freshly toasted sesame seeds
Recipe: For this Thai Chicken Salad recipe, I am intentionally not giving any measurements, just the ingredients, because everything can be used to taste. Just season the chicken breasts lightly and bake them in the oven until the enternal temperature reaches 170 F. In the meantime, steam the edamame beans, and then cool them down under cold running water.
1. Mix all the dressing ingredients together to taste. Dip a peace of lettuce and taste the dressing before leaving it to the side for at least 10 minutes in order to properly blend flavors.
2. Let the chicken breasts cool down and then dice them.
3. Put all the salad ingredients in a bowl and add the dressing.
4. Mix well and serve with the salad noodles on top.