Edamame Crunch Chicken Salad

The first time I made this salad, I was trying to use up leftover rotisserie chicken from a weekend dinner party. My sister had dropped off a bag of edamame she'd impulse-bought at the farmers market, and I had half a head of red cabbage wilting in the crisper drawer. I threw everything into a bowl with what seemed like a reasonable approximation of the dressing from my favorite sushi spot, and honestly? It was better than the original. Something about that crunch against the tender chicken just works.

Last summer, I brought this to a potluck and watched my friend's teenage son—who survives on a strict diet of chicken nuggets and suspicion—go back for three servings. He kept asking what was in the dressing, looking genuinely confused that vegetables could taste this good. There's something about the way the sharp ginger plays off the sweet honey that makes people forget they're eating something that's genuinely good for them.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here, or poach two breasts ahead of time and let them cool before shredding
• 1 cup shelled edamame: These little soybeans add protein and a buttery bite that balances the crisp vegetables
• 2 cups shredded green cabbage and 1 cup shredded red cabbage: The mix of colors makes it beautiful, but they also bring different levels of sweetness and crunch
• 1 cup shredded carrots: Buy them pre-shredded to save time, or use a box grater if you're feeling ambitious
• 2 green onions, thinly sliced: Both the white and green parts work here—nothing goes to waste
• 1 red bell pepper, thinly sliced: Look for peppers that feel heavy for their size, with skin that's glossy and firm
• 1/2 cup roasted cashews or sliced almonds: Toast them in a dry pan for 2-3 minutes until fragrant, watching carefully so they don't burn
• 2 tablespoons toasted sesame seeds: The untoasted ones work in a pinch, but toasting transforms their flavor completely
• 1/4 cup rice vinegar: This creates the bright, acidic base that makes everything else pop
• 2 tablespoons soy sauce or tamari: Tamari keeps it gluten-free without sacrificing that deep umami flavor
• 2 tablespoons honey or maple syrup: The sweetness cuts through the vinegar and balances the heat from any spice you add
• 2 tablespoons toasted sesame oil: Don't even think about skipping this—it's the backbone of the whole dressing
• 1 tablespoon freshly grated ginger: Peel it with a spoon, then grate it directly into your bowl for maximum flavor
• 1 garlic clove, minced: Use a microplane if you have one so it practically disappears into the dressing
• 1 tablespoon lime juice: Fresh is absolutely worth it here—bottled juice never quite hits the same bright note
• 1 teaspoon sriracha or chili sauce: Start with less if you're heat-sensitive, you can always add more

Instructions

Whisk together your dressing first:

Combine the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Whisk until the honey dissolves completely and the mixture looks emulsified and slightly thickened.

Pile all your vegetables and chicken into a large bowl:

Add the shredded chicken, edamame, both cabbages, carrots, green onions, and red pepper. You want a bowl large enough to toss everything without ingredients escaping over the sides.

Pour the dressing over the salad and toss thoroughly:

Use salad servers or clean hands to gently mix until every piece is lightly coated. The color from the red cabbage will start to tint everything a beautiful pinkish-purple.

Scatter the crunch elements on top:

Sprinkle with the toasted nuts and sesame seeds right before serving. If you're meal-prepping this, wait to add these until you're ready to eat so they stay crisp.

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My neighbor texted me at 11 PM one night, desperate because she'd promised to bring lunch to work the next day and had zero time to cook. I walked over with a container of this salad and the recipe scribbled on the back of an envelope. Now she makes it every Sunday for the week ahead, and her coworkers keep asking for the recipe.

Making It Your Way

Sometimes I swap the chicken for baked tofu cubes when I'm going meatless, letting them marinate in a splash of the dressing before tossing everything together. The tofu soaks up that ginger-sesame flavor beautifully, and the edamame provides plenty of protein to keep you satisfied through the afternoon.

The Perfect Make-Ahead Lunch

I've learned to pack the dressing in a small separate container when I'm taking this to work, then shake it in right before eating. This trick keeps everything crisp and fresh, even after sitting in my desk drawer all morning. The flavors actually meld together beautifully during those few hours in the fridge.

Serving Ideas

This salad has become my go-to for summer barbecues because it holds up perfectly in the heat and doesn't wilt like leafy greens do. I've also discovered it makes an incredible filling for lettuce wraps when I want something lighter.

• Serve alongside grilled salmon or teriyaki chicken for a complete Asian-inspired dinner
• Top with sliced avocado or fresh cilantro for extra richness and herbal brightness
• For a heartier version, add cooked soba noodles or rice to turn it into a grain bowl

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There's something deeply satisfying about a salad that leaves you feeling nourished rather than deprived. This one has earned a permanent spot in my rotation, and I have a feeling it might find its way into yours too.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients and dressing separately up to 24 hours in advance. Store vegetables and chicken in airtight containers, keep the dressing in a jar, and toss everything together just before serving to maintain optimal crunch and freshness.

→ What can I substitute for the edamame?

Shelled edamame can be replaced with thawed frozen green peas, chickpeas, or extra shredded chicken for added protein. For a vegetarian option, baked tofu cubes work beautifully and absorb the ginger dressing well.

→ Is the ginger dressing spicy?

The dressing has mild warmth from fresh ginger and optional sriracha. It's more zesty and tangy than spicy, with the rice vinegar and lime providing brightness. Adjust sriracha to your preference or omit entirely for a milder flavor profile.

→ How long does this salad keep in the refrigerator?

Best enjoyed within 2-3 days when stored properly in an airtight container. The vegetables will soften slightly over time but remain flavorful. Add the nuts and sesame seeds just before serving to preserve their crunch.

→ Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely—rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat, discarding skin and bones. The seasoned chicken adds an extra layer of flavor that complements the ginger dressing beautifully.