Edamame Crunch Chicken Salad

This vibrant, protein-packed Edamame Crunch Chicken Salad features shredded chicken, crisp vegetables, and hearty edamame tossed in a zesty ginger dressing. It is a refreshing lunch or light dinner option that provides a satisfying balance of flavors and textures.

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The combination of red and green cabbage along with shredded carrots creates a crunchy base that stands up well to the zesty ginger dressing. Shredded chicken and edamame provide a double boost of protein, making this a complete and filling meal.

Ingredients

• Protein: 2 cups cooked, shredded chicken breast (about 2 small breasts).
• Vegetables: 1 cup shelled edamame (cooked and cooled), 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrots, 2 green onions (thinly sliced), 1 red bell pepper (thinly sliced).
• Crunch & Garnish: 1/2 cup roasted cashews or sliced almonds (optional), 2 tablespoons toasted sesame seeds.
• Ginger Dressing: 1/4 cup rice vinegar, 2 tablespoons soy sauce (or tamari for gluten-free), 2 tablespoons honey or maple syrup, 2 tablespoons toasted sesame oil, 1 tablespoon freshly grated ginger, 1 garlic clove (minced), 1 tablespoon lime juice, 1 teaspoon sriracha or chili sauce (optional), salt and pepper to taste.

Instructions

1. Prepare the dressing

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.

2. Combine ingredients

In a large salad bowl, combine shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper.

3. Toss

Pour the ginger dressing over the salad and toss thoroughly to coat all ingredients evenly.

4. Garnish

Sprinkle with roasted cashews or almonds and toasted sesame seeds.

5. Serve

Serve immediately, or chill for 15 minutes to let flavors meld.

Zusatztipps für die Zubereitung

To make the preparation even easier, use a chef's knife and cutting board to shred the cabbage and carrots efficiently. A small mixing bowl and whisk are essential for emulsifying the ginger dressing so it coats the salad perfectly.

Varianten und Anpassungen

For a vegetarian version, omit the chicken and add extra edamame or baked tofu. You can also swap the green onions for chives for a milder flavor or add fresh cilantro or mint to give the salad an even fresher aromatic profile.

Serviervorschläge

This Asian-inspired salad pairs beautifully with a crisp Sauvignon Blanc or a refreshing iced green tea. It is an excellent choice for a light lunch that can be served immediately or prepared ahead of time.

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With 335 calories and 27g of protein per serving, this Edamame Crunch Chicken Salad is as nutritious as it is delicious. Enjoy this easy-to-make dish for your next healthy meal.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can assemble the salad components separately and store them in airtight containers for up to 24 hours. Keep the dressing separate and add it just before serving to maintain the crispness of the vegetables.

→ What are some protein alternatives to chicken?

For vegetarian options, substitute with baked tofu, tempeh, or increase the edamame portion. Grilled shrimp or turkey also work wonderfully as protein swaps while maintaining the Asian-inspired flavor profile.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari, which contains no wheat. Verify that all other ingredients, particularly the sriracha and sesame seeds, are certified gluten-free before combining.

→ Can I adjust the spice level?

Absolutely. Omit or reduce the sriracha for a milder version, or increase it for more heat. Fresh ginger can also be adjusted to your preference—use less for subtle warmth or more for pronounced ginger flavor.

→ What beverages pair well with this salad?

This pairs beautifully with crisp Sauvignon Blanc for wine lovers, or try iced green tea, jasmine tea, or even a light lager for beer pairing. The acidity and brightness complement the ginger dressing perfectly.

→ How should I store leftovers?

Keep dressed salad in an airtight container in the refrigerator for up to 2 days. If vegetables become soft, you can re-toss with fresh undressed components. The dressing stores separately for up to 5 days.