Edamame Crunch Chicken Salad

The crunch of that first bite stopped me mid-sentence. I had thrown this salad together on a Tuesday evening when I needed something that felt energizing but not heavy, and suddenly my kitchen smelled like ginger and possibility. My roommate looked up from her book and asked what I was eating, and before I knew it, we were both standing at the counter with forks, barely bothering with plates.

I started making this for summer potlucks after watching it disappear in minutes at a friend's barbecue. Someone asked for the recipe, and I realized I had been throwing it together so often I barely measured anything anymore. Now it is my go-to when I want to bring something that feels special but does not require turning on the oven.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works beautifully here, or poach two small breasts ahead of time
• 1 cup shelled edamame: These little green beans bring protein and the most satisfying bite
• 2 cups shredded green cabbage and 1 cup red cabbage: The mix of colors makes the bowl sing and keeps its crunch beautifully
• 1 cup shredded carrots: Adds natural sweetness and more of that crisp texture we love
• 2 green onions, thinly sliced: Their mild sharpness cuts through the rich dressing
• 1 red bell pepper, thinly sliced: Brings a fresh pop of color and juicy crunch
• 1/2 cup roasted cashews or sliced almonds: Totally optional, but that extra nutty crunch makes it feel like restaurant quality
• 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes and thank me later
• 1/4 cup rice vinegar: The foundation of that bright Asian-inspired tang
• 2 tablespoons soy sauce: Use tamari if you need it gluten-free
• 2 tablespoons honey or maple syrup: Just enough sweetness to balance the vinegar
• 2 tablespoons toasted sesame oil: This is the flavor engine of the whole dressing
• 1 tablespoon freshly grated ginger: Fresh is non-negotiable here, the jarred stuff lacks that bright punch
• 1 garlic clove, minced: One clove is plenty, you want it to enhance not overpower
• 1 tablespoon lime juice: Adds a final bright note that wakes up all the other flavors
• 1 teaspoon sriracha or chili sauce: Optional, but I love that gentle warmth it brings

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Whisk together your dressing first:

In a small bowl, combine the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if you are using it. Whisk until the honey dissolves completely and the mixture looks emulsified and glossy.

Build your colorful base:

In a large salad bowl, toss together the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper until everything is evenly distributed.

Dress and toss thoroughly:

Pour that ginger dressing over the salad and use your hands or large spoons to toss until every single piece is coated. The cabbage should glisten just slightly.

Add the final crunch:

Sprinkle the roasted cashews or almonds and those toasted sesame seeds over the top, reserving a little for garnish if you want it to look pretty.

Let it rest or serve right away:

You can eat it immediately, but letting it chill for 15 minutes lets the flavors deepen and the cabbage soften just slightly.

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Last summer, my sister texted me from the beach asking for this recipe after I had made it for her family's week-long vacation. Her three kids who typically resist anything with cabbage were asking for seconds, and that might be the biggest cooking victory I have ever had.

Making It Your Own

I have learned that the skeleton of this salad is incredibly forgiving. Swap out shredded baked tofu for the chicken, add diced mango for sweetness, or toss in fresh cilantro and mint for an herbal punch. The ginger dressing works with almost any crunchy vegetable you have in your crisper drawer.

Meal Prep Magic

Sunday afternoons, I often shred a rotisserie chicken and chop all the vegetables, storing them in separate containers. The dressing gets its own jar, and come lunchtime, I just toss everything together. It has saved me from so many takeout temptations on busy days.

Serving Suggestions

This salad shines alongside grilled salmon or tucked inside a whole wheat wrap for an elevated lunch. I love serving it in wide shallow bowls where all those vibrant colors can really take center stage.

• A crisp Sauvignon Blanc cuts through the sesame oil beautifully
• Iced green tea with a squeeze of lemon mirrors the Asian flavors
• For a heartier meal, serve over warm brown rice

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There is something deeply satisfying about eating food this colorful, and the way the ginger lingers makes every bite feel like a small celebration.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can prep components separately and assemble just before serving to maintain crispness. Store shredded vegetables and cooked chicken in separate containers for up to 3 days. Add dressing right before eating to prevent sogginess.

→ How do I make this vegetarian?

Simply omit the chicken and add extra edamame, baked tofu, or chickpeas for protein. The salad remains filling and nutritious with plant-based alternatives while keeping all other flavors intact.

→ What can I substitute for sesame oil?

Peanut oil or walnut oil work well as alternatives. For a lighter option, use a small amount of olive oil, though this will alter the traditional Asian flavor profile slightly.

→ Is this gluten-free?

It can be made gluten-free by substituting tamari for regular soy sauce. Always verify that all ingredients, especially processed items like sesame oil and sriracha, are labeled gluten-free to avoid cross-contamination.

→ How long does the ginger dressing last?

Store the dressing in an airtight container in the refrigerator for up to one week. Shake well before each use, as ingredients may separate. It's perfect for drizzling over other salads or grain bowls throughout the week.

→ Can I use rotisserie chicken instead?

Absolutely. Rotisserie chicken saves time and works perfectly. Simply shred the meat and use the same amount called for in the ingredients. This shortcut maintains quality while reducing active cooking time.