Season the chicken breasts generously with smoked paprika, garlic granules, salt and pepper. Heat the olive oil in a large pan over medium-high heat. Cook the chicken for about 6–7 minutes per side until golden and cooked through (internal temperature of 74°C). Remove from the pan and let rest for 5 minutes.
Using two forks, shred the chicken into rough, pulled pieces. You want a mix of fine shreds and chunkier bits for texture.
If using frozen edamame, blanch in boiling water for 2–3 minutes, then drain and refresh under cold water. Pat dry.
Whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, lemon zest, salt and pepper in a small bowl until well combined. Taste and adjust the seasoning.
Arrange the chopped lettuce as a base in a large serving bowl. Scatter the diced cucumber and edamame beans over the top. Pile the pulled chicken on top.
Drizzle the lemon and garlic dressing generously over the salad. Scatter the crispy onion flakes on top just before serving to keep them crunchy. Toss gently at the table, or serve as a composed salad and let guests help themselves.
Make ahead: Cook and pull the chicken up to 2 days in advance. Store in the fridge and bring to room temperature before assembling.
* Extra protein: Add a handful of toasted pumpkin seeds or flaked almonds for added crunch and nutrition.
* Swap the chicken: This works beautifully with leftover roast chicken or rotisserie chicken to save time.
* Keep it light: The lemon and olive oil dressing keeps this salad fresh and light — no heavy mayonnaise needed.
* Serving suggestion: Serve alongside crusty sourdough bread or warm flatbreads for a more substantial meal.