Start by prepping all the vegetables. Shred the cabbage and carrots (if you have one, use the slicing blade of your food processor for the cabbage and the shredding blade for the carrots. If not, you can also just cut them with a knife). Slice the onion, cucumber, and celery. Put all the vegetables into a bowl.

Fill a large bowl with cold water and ice. Then blanch your edamame by bringing a small pot of water to a boil, adding the edamame and cooking for 90 seconds. Shock it by putting the cooked edamame into the ice water. Drain and add to the rest of the salad ingredients.

Split each chicken breast in half so that you have 2 thinner halves. This will help the chicken cook faster. Season the chicken with salt and pepper.

Heat a pan with some olive oil and sear the chicken for a few minutes on each side, until they’re cooked through. Set aside.

Make the dressing by combining all the dressing ingredients in a food processor (or just chop everything up by hand and whisk it all together in a bowl).

Drizzle some of the dressing on the salad and top with slices of chicken, sliced avocado, and chopped roasted peanuts.