Edamame Crunch Chicken Salad (Print version)

Protein-packed salad with shredded chicken, edamame, crisp vegetables and zesty ginger dressing. Perfect for lunch or light dinner.

# What you'll need:

→ Protein

01 - 2 cups cooked, shredded chicken breast

→ 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 and 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 or 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 allow flavors to meld before serving.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, making it perfect for busy weeknights when you want something substantial but not heavy
  • The combination of textures from crisp vegetables and crunchy nuts makes every bite interesting
  • The ginger sesame dressing is versatile enough that you will want to put it on everything else too
02 -
  • The longer this salad sits dressed, the more the cabbage wilts, so add the dressing right before serving if you care about maximum crunch
  • Grating the ginger against a microplane gives you the smoothest texture, avoiding any fibrous strings in your dressing
03 -
  • Toast your sesame seeds in a dry pan over medium heat for 2 to 3 minutes, shaking frequently, until fragrant and golden brown
  • Let the dressed salad rest for 5 to 10 minutes before serving to allow the flavors to meld and the cabbage to soften slightly
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