Edamame Crunch Chicken Salad (Print Version)

Protein-packed salad with shredded chicken, crisp vegetables, edamame, and zesty ginger dressing ready in 35 minutes.

# 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 & Garnish

08 - 0.5 cup roasted cashews or sliced almonds, optional
09 - 2 tablespoons toasted sesame seeds

→ Ginger Dressing

10 - 0.25 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

# How To Make It:

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.

# Top Tips:

01 -
  • It actually tastes better the longer it sits, so meal prepping becomes your secret weapon instead of a chore.
  • You can eat it straight from the bowl at your desk without feeling guilty—it's that nutritious and satisfying.
  • The sesame-ginger combo hits differently than the usual salad dressing you've been making.
02 -
  • Don't dress the salad more than an hour ahead unless you enjoy soft vegetables, because the acid breaks everything down eventually.
  • The dressing's flavor intensifies as it sits, so taste before you season—what seems bland now will be perfect by serving time.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have the time—the difference in flavor is absolutely worth those few extra minutes.
  • Make the dressing the night before so the ginger and garlic have time to fully infuse the vinegar, and your salad tastes noticeably more developed.
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