Edamame Crunch Chicken Salad (Printable)

Vibrant salad with shredded chicken, crisp vegetables, and edamame in zesty ginger dressing.

# Ingredient List:

→ 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 to let flavors meld.
02 - In a large salad bowl, combine shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper. Toss gently to distribute ingredients evenly.
03 - Pour the ginger dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Ensure every component is lightly dressed.
04 - Sprinkle roasted cashews or almonds and toasted sesame seeds over the top as garnish.
05 - Serve immediately for maximum crunch, or refrigerate for 15 minutes to allow flavors to develop further.

# Expert Tips:

01 -
  • The ginger dressing comes together in minutes but tastes like you spent forever getting it exactly right
  • Its that rare salad that actually fills you up without making you feel weighed down
  • You can prep everything ahead and it actually gets better after a quick chill in the fridge
02 -
  • This salad gets watery if dressed too far ahead, so add the dressing just before serving or store it separately
  • The cabbage softens slightly after sitting, which some people actually prefer—if you want it to stay snappy, serve within an hour of tossing
  • Leftovers keep for about two days in the fridge, though the nuts will lose their crunch
03 -
  • Toast your sesame seeds and nuts together in the same pan to save time and dirty dishes
  • Grate extra ginger and freeze it in tablespoon portions—you'll always be ready to make this dressing
  • Invest in a good vegetable peeler for the carrots, creating ribbons instead of shredded pieces for a restaurant-worthy presentation
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