Edamame Crunch Chicken Salad (Print)

Shredded chicken, crisp vegetables, and edamame in a zesty ginger dressing. High-protein, dairy-free, and ready in 35 minutes.

# Components:

→ 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

# 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 together.

# Expert Advice:

01 -
  • It delivers serious crunch and brightness without feeling heavy or boring, even on the hottest days.
  • You can prep most of it ahead and toss it together in minutes when hunger strikes.
  • The ginger dressing is so good you will start putting it on everything from rice bowls to grilled fish.
  • It uses up leftover chicken beautifully and feels way more exciting than another sandwich.
02 -
  • Do not dress the salad more than 30 minutes ahead or the cabbage will start to soften and lose its crispness.
  • If you are meal prepping, keep the dressing separate and toss it together right before eating.
  • Taste the dressing before you add it, some soy sauces are saltier than others and you may need to adjust the honey or lime.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before adding them, it brings out a nutty depth that store bought toasted seeds sometimes lack.
  • Use a microplane to grate the ginger directly into the dressing bowl so you capture all the juice and avoid any fibrous bits.
  • If the dressing tastes too sharp after mixing, let it sit for five minutes so the flavors can soften and marry together.
Back