Edamame Crunch Chicken Salad

The first time I made this salad, it was supposed to be a quick lunch using leftover chicken from the night before. I had just discovered shelled edamame in my freezer and decided to throw everything together without much thought. My roommate walked in, took one bite, and literally paused mid-chew to ask what I'd created. Now it's the salad I make when I need something that feels light but actually keeps me full for hours.

Last summer I brought this to a potluck and watched three different people ask for the recipe before they even finished their first serving. There's something about that ginger dressing hitting the crisp vegetables that makes people stop talking and just enjoy their food. My friend Sarah still messages me every time she makes it, saying it's the only salad her teenage son will actually eat without complaint.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, or poach two breasts ahead of time and shred while warm
• 1 cup shelled edamame: Thaw frozen edamame quickly by running under warm water, then pat completely dry so your salad doesn't get watery
• 2 cups shredded green cabbage and 1 cup shredded red cabbage: Buy pre-shredded coleslaw mix to save time, or shred your own for the crispest texture
• 1 cup shredded carrots: The sweetness balances the tangy dressing perfectly
• 2 green onions and 1 red bell pepper: Thinly slice both for pops of color and mild bite throughout
• 1/2 cup roasted cashews or almonds: Add these right before serving so they stay crunchy, not soggy
• 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant, watching carefully so they don't burn
• 1/4 cup rice vinegar: This provides the bright acidity that makes the dressing sing
• 2 tablespoons soy sauce: Use tamari if you need this gluten-free, or coconut aminos for a soy-free version
• 2 tablespoons honey or maple syrup: Just enough sweetness to balance the vinegar and soy sauce
• 2 tablespoons toasted sesame oil: Don't skip this, it's what gives the dressing its signature nutty depth
• 1 tablespoon freshly grated ginger: Peel a knob of ginger and grate it directly into the dressing for the freshest flavor
• 1 garlic clove minced: One clove is plenty, you want a hint of garlic not an overpowering punch
• 1 tablespoon lime juice: Squeeze it fresh, bottled juice never quite has the same bright punch
• 1 teaspoon sriracha or chili sauce: Optional, but I love the gentle warmth it adds

Instructions

Whisk together the ginger dressing:

In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if using. Whisk vigorously until the honey dissolves completely and the mixture emulsifies slightly. Taste and adjust with salt and pepper as needed, then set aside to let flavors meld.

Combine all the salad components:

In a large salad bowl, add the shredded chicken, edamame, both cabbages, carrots, green onions, and sliced red bell pepper. Toss everything together gently with your hands or salad spoons to distribute the colors evenly throughout the bowl.

Dress and toss the salad:

Pour the ginger dressing over the salad and toss thoroughly until every piece is lightly coated. The vibrant vegetables should glisten slightly, with no dry patches remaining.

Add the finishing crunch:

Sprinkle the roasted cashews or almonds and toasted sesame seeds over the top right before serving.

Serve or chill briefly:

This salad is delicious immediately, but chilling for 15 minutes lets the flavors marry beautifully. Just hold off on adding the nuts if you're chilling, as they'll lose their crunch.

Pin It

This salad became my go-to dinner during a particularly hectic work season when I needed something nutritious but didn't have energy to cook. Something about all those crisp textures and zesty flavors made me feel cared for, even on exhausting days. Now whenever I make it, I'm reminded that good food doesn't have to be complicated to be nourishing.

Make It Your Own

Sometimes I swap the chicken for baked tofu when I want a plant-based version, and it's every bit as satisfying. The key is cutting the tofu into small cubes and pressing it well before baking so it gets those golden edges. I've also added thin slices of cucumber in summer when my garden was overflowing, and the extra coolness was lovely.

Perfect Pairings

This salad shines alongside a crisp white wine, especially something acidic like Sauvignon Blanc that plays nicely with the ginger. For non-alcoholic options, cold jasmine tea with a squeeze of lemon is unexpectedly perfect. I've also served it with spring rolls for a complete Asian-inspired meal that feels fancy but comes together quickly.

Storage & Meal Prep

This salad actually holds up beautifully for meal prep if you're smart about layering. I store the undressed salad components in a large container and keep the dressing in a separate small jar. When you're ready to eat, just shake the dressing vigorously, pour it over, and toss well. The cashews or almonds should stay in their own small bag or container to maintain that crucial crunch.

• Dress individual portions rather than the entire batch if you're eating this throughout the week
• The cabbage actually gets better after a day or two in the fridge, developing a slight fermentation taste
• Never freeze this salad, as the texture of the vegetables will become unpleasantly mushy

Pin It

I hope this salad becomes one of those recipes you turn to again and again, whenever you need something vibrant and energizing. There's something about all that crunch and zesty flavor that just makes life feel a little lighter.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the dressing and chop vegetables up to 24 hours in advance. Store components separately in the refrigerator and toss together just before serving to maintain optimal crunch and texture.

→ What protein alternatives work well?

Baked tofu, tempeh, or grilled shrimp make excellent substitutes for chicken. For vegetarian options, increase edamame to 2 cups or add chickpeas for additional plant-based protein.

→ How long does the ginger dressing keep?

The homemade dressing stays fresh in an airtight container for up to one week. Shake well before using, as ingredients may separate slightly during storage.

→ Can I use bagged coleslaw mix instead?

Absolutely. A 16-ounce bag of shredded coleslaw mix works perfectly as a time-saving substitute for the cabbage and carrots. Just add your own sliced bell pepper and green onions.

→ Is this salad gluten-free?

The salad becomes gluten-free when you substitute tamari for regular soy sauce. All other ingredients including edamame, vegetables, chicken, and the remaining dressing components are naturally gluten-free.

→ What nuts pair best with this salad?

Roasted cashews add buttery richness, while sliced almonds provide delicate crunch. Both complement the sesame-ginger flavors beautifully. For nut allergies, sunflower seeds or pumpkin seeds work as excellent alternatives.