Edamame Crunch Chicken Salad (Printable Version)

Protein-rich chicken and edamame blend with fresh veggies and bold ginger dressing for a crunchy, satisfying dish.

# The Ingredients You'll Need:

→ 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 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 lime juice
17 - 1 teaspoon sriracha or chili sauce (optional)
18 - Salt and pepper, to taste

# Step-by-Step Instructions:

01 - Whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if using. Season with salt and pepper to taste. Set aside.
02 - In a large bowl, combine shredded chicken, cooked edamame, shredded green and red cabbage, shredded carrots, sliced green onions, and sliced red bell pepper.
03 - Pour the prepared ginger dressing over the salad mixture and toss thoroughly to evenly coat all ingredients.
04 - Sprinkle roasted cashews or almonds (if using) and toasted sesame seeds over the salad.
05 - Serve immediately or refrigerate for 15 minutes to allow flavors to meld.

# Additional Tips::

01 -
  • The dressing comes together in seconds but tastes like something from a fancy restaurant
  • Its meal prep friendly and actually gets better after a few hours in the fridge
  • That satisfying crunch combo makes you forget youre eating something so healthy
02 -
  • The dressing will look thin when you first whisk it, but it thickens as it sits on the vegetables
  • Salt your dressing before pouring it over the salad, not after, to avoid overdressing
  • If making ahead, add nuts right before serving so they stay crunchy
03 -
  • Grate your ginger against the grain so you get the flavorful pulp without tough fibers
  • Toast sesame seeds in a dry skillet over medium heat, shaking constantly until fragrant
  • Use a vegetable peeler on carrots for ribbon-like strands if you want something different from shreds
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