Edamame Crunch Chicken Salad (Print version)

Protein-rich salad combining tender chicken, crisp edamame, fresh vegetables, and sesame-ginger dressing.

# What You 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
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 fresh lime juice
17 - 1 teaspoon sriracha or chili sauce, optional
18 - Salt and pepper to taste

# How to Make:

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 -
  • The ginger dressing hits that perfect sweet-tangy spot that makes you want to lick the bowl
  • Everything stays crisp for days, so your lunch actually looks forward to tomorrow
  • It is the kind of colorful protein-packed meal that leaves you feeling light and satisfied
02 -
  • The dressing tastes quite sharp on its own, but it mellows perfectly once it coats all those vegetables
  • Cabbage holds up remarkably well, so this salad stays crisp for 2 to 3 days in the refrigerator
  • Wait to add the nuts until right before serving so they stay crunchy and never get soggy
03 -
  • Use a vegetable peeler to shred your carrots into thin ribbons instead of grating them
  • Toast your sesame seeds in a dry skillet over medium heat until fragrant, watching closely so they do not burn
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