Edamame Crunch Chicken Salad

The first time I made this salad was during a sweltering July afternoon when turning on the oven felt like a crime against my apartment. I had leftover rotisserie chicken and a bag of edamame from a failed stir fry attempt, and honestly just threw everything in a bowl with whatever Asian inspired condiments I could find. My roommate walked in, took one bite of the accidental creation, and immediately demanded the recipe. That impromptu kitchen experiment has now become my go to for every potluck, picnic, or moment when I need something that feels substantial without weighing me down.

Last summer I brought this to a beach day with friends, and we ended up eating it straight from the container while sitting on a towel in the sand. Something about the cool, crisp vegetables and zesty ginger dressing just hits different when the sun is beating down. One friend who claims to hate cabbage admitted she went back for thirds, and now requests it for every gathering.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here, or poach two breasts ahead of time and shred while warm
• 1 cup shelled edamame: These little soybeans add protein and a buttery texture that balances the crisp vegetables
• 2 cups shredded green cabbage and 1 cup red cabbage: The dual colors make this salad visually stunning while providing a satisfying crunch
• 1 cup shredded carrots: Bring natural sweetness and vibrant color that makes every bowl feel cheerful
• 2 green onions and 1 red bell pepper: Fresh onions add bite while the bell pepper contributes another layer of crisp texture
• 1/2 cup roasted cashews or sliced almonds: Optional but highly recommended for that restaurant quality crunch factor
• 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant for maximum nutty flavor
• 1/4 cup rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons honey: This trio creates that perfect sweet and tangy foundation
• 2 tablespoons toasted sesame oil: Do not substitute with regular sesame oil, the toasted variety is what gives the dressing depth
• 1 tablespoon freshly grated ginger: Peel it with a spoon and grate directly into your bowl to catch all those intense juices
• 1 garlic clove, minced: Use fresh garlic rather than jarred minced for the cleanest flavor
• 1 tablespoon lime juice and 1 teaspoon sriracha: Lime brightens everything while sriracha adds just enough background warmth without overpowering

Instructions

Whisk together your zesty dressing:

In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if you like some heat. Whisk vigorously until the honey dissolves completely, then taste and adjust with salt and pepper as needed.

Build your colorful salad base:

In a large salad bowl, combine the shredded chicken, cooked edamame, both types of cabbage, shredded carrots, sliced green onions, and thin strips of red bell pepper. The mixture should look like a rainbow in your bowl before you even add the dressing.

Toss everything together:

Pour that beautiful ginger dressing over the salad and toss thoroughly with salad servers or clean hands until every single ingredient is lightly coated. The vegetables should glisten slightly from the sesame oil.

Add the final crunch:

Sprinkle roasted cashews or almonds and those toasted sesame seeds over the top right before serving. This ensures the nuts stay perfectly crunchy instead of getting soggy from the dressing.

Let flavors mingle or serve immediately:

You can dig in right away, but chilling for 15 minutes lets the ginger and garlic penetrate the cabbage slightly. If you do refrigerate, give it one more toss before serving to redistribute the dressing.

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This recipe has become my secret weapon for lunch prep because the flavors actually improve over time. I love opening my fridge at work and seeing that vibrant purple and green mixture waiting for me. Something about eating a rainbow colored meal just makes the whole day feel more possible.

Perfect Protein Swaps

When I am cooking for vegetarian friends, I swap the chicken for baked tofu cubes that have been pressed and marinated in the same dressing. The extra firm tofu holds up beautifully and absorbs all those ginger and sesame flavors. You could also use cooked shrimp or even thinly sliced steak if you want something different.

Make Ahead Magic

Sunday meal prep became so much easier when I started prepping all the vegetables in separate containers and keeping the dressing in a mason jar. The shredded cabbage and carrots stay fresh for days, and I just assemble individual portions each morning. The cashews stay perfectly crunchy when added right before eating, which is the little detail that makes this feel like a restaurant salad.

Serving Suggestions & Variations

Sometimes I serve this in butter lettuce cups for a low carb version that feels fancy and fun. The creamy avocado addition is controversial in my household but I swear it balances the tangy dressing perfectly. For added freshness, try tossing in fresh cilantro or basil leaves at the very end.

• Add 1/2 cup of mandarin orange segments for sweetness
• Top with crispy fried wonton strips for extra texture
• Serve alongside grilled salmon for a complete dinner

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Whether you are meal prepping for the week or feeding friends on a hot day, this salad delivers that perfect combination of satisfying protein and refreshing crunch. I hope it becomes your kitchen staple just like it is in mine.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes! Prepare all components separately and store in containers. Combine with dressing just before serving to keep vegetables crisp. The salad can be chilled for up to 2 hours after tossing.

→ How do I keep the vegetables from getting soggy?

Pat vegetables dry after cutting and store separately from the dressing. Add dressing immediately before serving or just 15-20 minutes prior for optimal crunch and flavor absorption.

→ What are good protein alternatives to chicken?

Baked tofu, grilled shrimp, cooked salmon, or chickpeas work wonderfully. For vegetarian options, double the edamame or add nuts for sustained protein content.

→ Can I modify the ginger dressing?

Absolutely! Adjust ginger to taste, reduce sriracha for milder heat, or add lime juice for extra brightness. The base of sesame oil and rice vinegar creates an excellent foundation.

→ Is this salad gluten-free?

Yes, when using tamari instead of soy sauce. Verify all ingredients including sesame seeds and nuts for gluten contamination. Edamame and chicken are naturally gluten-free.

→ What beverages pair well with this dish?

Crisp Sauvignon Blanc, iced green tea, or jasmine tea complement the Asian-inspired flavors beautifully. Sparkling water with lime is an excellent non-alcoholic choice.