Edamame Crunch Chicken Salad (View Print Version)

Shredded chicken, crisp edamame, and fresh vegetables in a zesty ginger dressing. Light, protein-rich, and ready in 35 minutes.

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

# Method:

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. Serve immediately, or chill for 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders and tastes infinitely better.
  • The ginger dressing clings to every shred of cabbage and makes even the simplest ingredients feel exciting.
  • You can prep everything ahead and toss it together right before serving, making it perfect for busy weeknights or packed lunches.
  • It's one of those rare dishes that tastes just as good (maybe better) after sitting in the fridge for a bit.
02 -
  • Don't pour all the dressing on at once, start with three-quarters and add more as needed because once it's overdressed, there's no going back.
  • If you're meal prepping, keep the dressing separate and toss right before eating so the cabbage stays crisp and doesn't get soggy.
  • Grate the ginger with a microplane or the small holes of a box grater, big chunks of ginger are unpleasant to bite into and throw off the balance.
  • Toast your sesame seeds in a dry skillet for two minutes, the difference between raw and toasted is night and day in terms of flavor.
03 -
  • Use a rotisserie chicken and pre-shredded vegetables to cut your prep time down to under ten minutes, no shame in shortcuts that taste this good.
  • If you like your dressing a little creamier, whisk in a tablespoon of tahini or almond butter for richness without dairy.
  • Make a double batch of the ginger dressing and keep it in the fridge, it's incredible on roasted vegetables, grain bowls, or as a marinade for chicken or tofu.
  • Taste the salad after tossing and adjust with a pinch more salt, a squeeze of lime, or a drizzle of sesame oil, small tweaks make a big difference.
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