Edamame Crunch Chicken Salad (Print Version)

Protein-rich salad combining shredded chicken, edamame, and crisp vegetables with a zesty ginger dressing.

# 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 & 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
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 refrigerate for 15 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • It stays crunchy and vibrant even after sitting in the fridge for hours, unlike sad wilted salads that turn into mush.
  • The ginger dressing is punchy enough to make plain chicken exciting without being too sweet or heavy.
  • You can prep everything ahead and toss it together in under five minutes when hunger strikes.
  • It feels indulgent with all the crunch and color, but it is packed with protein and keeps you full for hours.
02 -
  • Do not overdress the salad, start with three quarters of the dressing and add more if needed, once it is soggy there is no going back.
  • If you are meal prepping, keep the dressing separate and toss it right before eating so the cabbage stays crisp and crunchy.
  • Use a microplane for the ginger, it breaks down into tiny bits that distribute evenly instead of leaving stringy chunks.
  • Toast your sesame seeds even if the package says they are already toasted, it makes a huge difference in flavor.
03 -
  • Use a mandoline to shred the cabbage and carrots if you want perfectly thin, restaurant quality ribbons.
  • Let the dressing sit for ten minutes before tossing it with the salad, the ginger and garlic will mellow out and meld together beautifully.
  • If you are making this for meal prep, pack the nuts and seeds separately in a small container so they do not get soggy.
  • Double the dressing recipe and keep it in the fridge, it transforms boring weeknight vegetables into something you will actually look forward to eating.
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