Begin by preparing your marinade for the chicken. Whisk together marinade ingredients, add diced chicken, cover, and let sit in the fridge for 1 to 3 hours.
Next, prepare your salad ingredients. Chop up both cabbages, red pepper, shred the carrot, chop up the cilantro, green onion, and peanuts. Steam your edamame if needed and shell.
Finally, whisk together dressing ingredients, and set aside. You can either divide these up in small dressing containers for meal prepping or you can add this dressing on the entire salad later before serving.
To prepare the chicken, heat 1 tablespoon of olive oil in a large skillet over high heat. Cook the diced chicken on all sides and allow the marinade to absorb and caramelize onto the chicken.
Divide salad ingredients and cooked chicken into separate containers along with the dressing containers to enjoy in the week ahead for meal prepping. If you are serving all at once, combine all salad ingredients and cook chicken into a large bowl. Pour the dressing over the salad and toss to combine. Serve and enjoy.
