Edamame Crunch Chicken Salad

The first time I made this salad, I was running late for a potluck and threw everything together in about ten minutes flat. My friend Sarah took one bite and demanded the recipe immediately, saying it was the freshest thing she had eaten all summer. Now it is my go-to when I need something that looks impressive but actually comes together in a flash.

Last summer my sister was recovering from surgery and could not eat anything too heavy. I brought over a huge bowl of this salad, and she texted me two days later asking if I had another batch ready. Something about the crunch of the cabbage and the warmth of the ginger just makes people feel better.

Ingredients

• Cooked shredded chicken breast: Rotisserie chicken works perfectly here, or poach two breasts ahead of time and shred while warm
• Shelled edamame: Thaw frozen edamame and pat dry thoroughly so your dressing does not get watered down
• Green and red cabbage: The mix of colors makes it beautiful, plus green cabbage adds sweetness while red brings a peppery bite
• Shredded carrots: Buy them pre-shredded to save time, or use a box grater for thicker shreds that hold more dressing
• Red bell pepper: Slice it as thin as possible so every bite gets that sweet crunch without feeling overwhelmed
• Roasted cashews or almonds: Add these right before serving so they stay crunchy and do not get soggy from the dressing
• Toasted sesame seeds: Toast them in a dry pan for about two minutes until fragrant and golden brown
• Rice vinegar: This is the backbone of the dressing, providing that essential bright acidity
• Soy sauce or tamari: Tamari keeps it gluten free without sacrificing any of that deep umami flavor
• Honey or maple syrup: Just enough to balance the sharp vinegar and heat from the ginger
• Toasted sesame oil: Do not skip this or substitute it, that toasted nutty flavor is what makes the dressing sing
• Freshly grated ginger: Peel it with a spoon and grate it finely so you do not hit any fibrous chunks
• Lime juice: Fresh squeezed makes a huge difference here, bottled stuff never quite tastes right

Instructions

Whisk up your dressing:

Combine rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha in a small bowl. Whisk until the honey completely dissolves and everything is emulsified, then taste and adjust salt or heat as needed.

Prep your base:

Shred the cabbages and carrots if you bought them whole, then pile everything into your largest salad bowl along with the chicken, edamame, bell pepper, and green onions. Give it a gentle toss to distribute the colors evenly.

Bring it all together:

Pour the dressing over the salad and toss thoroughly with clean hands or tongs until every single piece is coated. The cabbage will start to glisten and shrink down slightly as it absorbs the flavors.

Add the final crunch:

Sprinkle the toasted nuts and sesame seeds over the top right before serving, giving them one last gentle fold through so they stay on top and do not sink to the bottom.

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My neighbor mentioned she had never liked edamame until she tried this salad. Something about how the ginger dressing plays off the creamy beans just won her over completely. Sometimes the simplest combinations are the ones that stick with people longest.

Make Ahead Magic

You can chop all the vegetables and store them in separate containers in the refrigerator up to two days in advance. Keep the dressing in a jar and give it a good shake before pouring, but wait to add the nuts until the moment you serve so they stay perfectly crunchy.

Protein Swaps

Baked tofu works beautifully here if you want to keep it vegetarian, just press it first to remove excess moisture and cube it before tossing with the dressing. Shrimp, grilled salmon, or even thinly sliced steak would all feel right at home with these Asian inspired flavors.

Serving Ideas

This salad holds up surprisingly well stuffed into a whole wheat wrap for lunch the next day. It also makes an excellent topping for brown rice or quinoa bowls when you want something more substantial.

• Pair with iced green tea or a crisp white wine like Sauvignon Blanc
• Extra sriracha on the side if you love heat
• Fresh cilantro or mint leaves on top add another layer of brightness

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Every time I serve this at picnics or potlucks, someone asks for the recipe. The colors alone draw people in, but that gingery dressing is what keeps them coming back for seconds.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the dressing separately and toss everything just before serving to maintain the crisp texture of the vegetables.

→ What protein alternatives work well?

Baked tofu, grilled shrimp, or sliced steak make excellent substitutes. For a vegetarian version, simply add extra edamame or incorporate chickpeas for additional protein.

→ How long does the ginger dressing keep?

The homemade dressing stays fresh in an airtight container in the refrigerator for up to one week. Give it a good whisk or shake before using again.

→ Can I use bagged coleslaw mix instead?

Absolutely. A 16-ounce bag of shredded coleslaw blend works perfectly as a time-saver. Just add the additional vegetables listed for extra color and nutrition.

→ Is this salad freezer-friendly?

Unfortunately, the crisp vegetables don't freeze well. However, you can freeze the cooked chicken and edamame separately, then prepare fresh vegetables and dressing when ready to assemble.

→ What other nuts can I use?

Peanuts, pecans, or walnuts all provide delicious crunch and flavor variation. For nut-free options, try sunflower seeds or pumpkin seeds instead.