If you're one of those people that sees "salad" and starts running, stay put and listen. We're not giving you namby-pamby iceberg with a few pieces of cheddar: this salad is all Thai and packed full of the flavor that comes with that label. Sriracha's heat, lime's brightness, and the unmistakable flavor of peanut all combine to make this salad one you'll run towards, speedily.
Mince cilantro leaves and stems. Zest lime and halve. Juice half and quarter the other half. Coarsely chop peanuts. Stem, seed, and slice red bell pepper into ¼" strips. Halve strips. Rinse edamame under warm water if still frozen and drain. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Make the Dressing
In a large mixing bowl, combine 1½-2 Tbsp. lime juice, half the lime zest (reserve remaining for chicken), 2 Tbsp. olive oil, and half the fish sauce (reserve remaining for slaw). Season with ½ tsp. salt and a pinch of pepper and stir.
Make the Slaw
To bowl containing dressing, add slaw mix, edamame, red bell pepper and half the cilantro (reserve remaining for garnish). Toss to coat. Taste, and add remaining fish sauce if desired. Toss again and set aside for flavors to marry.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook on one side until browned, 3-5 minutes. Reduce heat to medium, flip chicken, and sprinkle tops with remaining lime zest. Cook until chicken is firm and reaches a minimum internal temperature of 165 degrees, 6-10 minutes. Remove chicken from pan and rest 3 minutes.
Slice the Chicken
Once rested, cut chicken into ½" slices.
Plate the Dish
Place salad on plate and sliced chicken in front of salad. Garnish salad with peanuts, remaining cilantro, lime wedges, and Sriracha (to taste).