Edamame Crunch Chicken Salad (Printable Version)

A vibrant, protein-packed salad featuring shredded chicken, crisp vegetables, edamame, and zesty ginger dressing.

# What You'll Need:

→ 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 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 Tips:

01 -
  • The ginger dressing doubles beautifully as a marinade for grilled chicken or a sauce for grain bowls
  • Everything can be prepped ahead, making it your go to for weekday lunches that actually taste exciting
  • The crunch from cashews against crisp cabbage creates the kind of texture that keeps you coming back for another bite
02 -
  • The cabbage will continue to release water as it sits in the dressing, so this salad is best enjoyed the same day rather than meal prepped for several days in advance
  • Room temperature ingredients absorb dressing better than cold ones straight from the refrigerator, so let everything sit out for 15 minutes before tossing
  • If you're making this for a crowd, keep the nuts separate until right before serving so they stay perfectly crisp and don't get soggy
03 -
  • Use your hands to toss the salad instead of tongs, because you can feel the distribution better and won't accidentally crush the delicate ingredients
  • If the dressing tastes too sharp initially, let it sit for 10 minutes and taste again, because the ginger and garlic mellow as they marry with the other ingredients
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