Edamame Crunch Chicken Salad (Printable)

Vibrant Asian-inspired salad with tender chicken, crisp cabbage, carrots, and edamame in zesty ginger dressing.

# What 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 (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

# Steps:

01 - Whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha (if using) in a small bowl. Season with salt and pepper to taste. Set aside to allow flavors to meld.
02 - Place shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Pour the prepared ginger dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
04 - Sprinkle roasted cashews or almonds (if using) and toasted sesame seeds over the top of the dressed salad.
05 - Serve immediately for maximum crunch, or refrigerate for 15 minutes to allow flavors to develop further.

# Expert Tips:

01 -
  • The crunch from cabbage and cashews makes every bite satisfying
  • Protein keeps you full without that heavy post-lunch slump
  • The ginger dressing wakes up your tastebuds instantly
02 -
  • The dressing tastes different after sitting for ten minutes, so always adjust seasonings before serving
  • Soggy cabbage ruins everything, so dress this right before eating or within an hour
  • Room temperature ingredients absorb the dressing better than cold ones straight from the fridge
03 -
  • Use a vegetable peeler to shave the red pepper into ribbons instead of slicing it
  • Massage a tiny pinch of salt into the cabbage first to draw out excess water and keep it crisp
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