Edamame Crunch Chicken Salad (Printer Friendly)

Protein-packed Asian-style salad with shredded chicken, crisp vegetables, and edamame in zesty ginger dressing.

# What You Need:

→ Protein

01 - 2 cups cooked, shredded chicken breast (about 2 small breasts)

→ Vegetables

02 - 1 cup shelled edamame (cooked and cooled)
03 - 2 cups shredded green cabbage
04 - 1 cup shredded red cabbage
05 - 1 cup shredded carrots
06 - 2 green onions, thinly sliced
07 - 1 red bell pepper, thinly sliced

→ Crunch & Garnish

08 - 1/2 cup roasted cashews or sliced almonds (optional)
09 - 2 tablespoons toasted sesame seeds

→ Ginger Dressing

10 - 1/4 cup rice vinegar
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 2 tablespoons honey or maple syrup
13 - 2 tablespoons toasted sesame oil
14 - 1 tablespoon freshly grated ginger
15 - 1 garlic clove, minced
16 - 1 tablespoon lime juice
17 - 1 teaspoon sriracha or chili sauce (optional)
18 - Salt and pepper, to taste

# Directions:

01 - In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha (if using). Season to taste with salt and pepper. Set aside.
02 - In a large salad bowl, combine shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper.
03 - Pour the ginger dressing over the salad and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle with roasted cashews or almonds and toasted sesame seeds.
05 - Serve immediately, or chill for 15 minutes to let flavors meld.

# Pro Advice:

01 -
  • The crunch from the cabbage and cashews makes every bite satisfying, not sad and limp like so many salads
  • You can prep all the vegetables ahead and toss it together in under five minutes when hunger strikes
02 -
  • I learned the hard way that overdressing this salad makes it soggy within an hour, so start with half the dressing and add more as needed
  • The ginger intensifies as the salad sits, so if you're meal prepping, keep the dressing separate until just before eating
03 -
  • Use a vegetable peeler to shave the carrots into ribbons instead of grating them for a more elegant presentation
  • Double the dressing and keep it in your fridge, it's fantastic on grain bowls and grilled fish too
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