For the Dressing:

1 Tbsp. fresh lime juice
3 Tbsp. rice vinegar
1 teaspoon honey
3 teaspoon Dijon mustard
salt, to taste

For the Salad:

1 Tbsp. olive oil
1 pound skinless, boneless chicken breast
¼ teaspoon black pepper
1½ cups chopped green onion
1 medium carrot, cut into matchsticks
2 cups frozen shelled edamame, thawed
1 cup crushed, roasted peanuts