First, cook the carrots and edamame in olive oil over medium-high heat until slightly charred, for about 5-8 minutes. Set aside to cool.
In a large salad bowl, combine the lettuce, chicken, roasted carrots, edamame, roasted peppers, cilantro, and cashews with the vinaigrette. Toss until fully coated. Taste for salt and pepper before serving.
For the Peanut-Chili Vinaigrette
Whisk all of the ingredients together and season it with salt and pepper to taste.
Notes
You could use rotisserie chicken for this recipe, which would cut down on preparation time.
This salad is pretty spicy. If you'd like to tone it down a bit, use only 1/4 tsp of red pepper flakes.