Edamame Crunch Chicken Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a personal betrayal. My neighbor had dropped off a bag of fresh cabbage from her garden and I had leftover rotisserie chicken begging to be used. Now it is my go to whenever I want something that feels substantial but will not leave me feeling weighed down.

I brought this to a potluck last summer and watched three different people ask for the recipe before they even finished their first bite. The best part was seeing my friend who claims to hate salad go back for seconds. Sometimes the simplest combinations are the ones that surprise people the most.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here and saves so much time
• 1 cup shelled edamame: These little green beans add protein and the most satisfying pop in every bite
• 2 cups shredded green cabbage and 1 cup red cabbage: The mix of colors makes it beautiful and the crunch stays perfect even dressed
• 1 cup shredded carrots: They bring natural sweetness that balances the zesty dressing beautifully
• 2 green onions, thinly sliced: Do not skip these, they add a fresh bite that cuts through the richness
• 1 red bell pepper, thinly sliced: Adds incredible crunch and makes the salad look stunning
• 1/2 cup roasted cashews or sliced almonds: Totally optional but that extra crunch layer makes it feel special
• 2 tablespoons toasted sesame seeds: Toast them in a dry pan for two minutes first, the difference is worth it
• 1/4 cup rice vinegar: The base of our bright, tangy dressing that brings everything together
• 2 tablespoons soy sauce: Use tamari if you need this to be gluten free, the umami is essential
• 2 tablespoons honey or maple syrup: Just enough sweetness to balance the vinegar and heat
• 2 tablespoons toasted sesame oil: This is the flavor MVP, do not even try to substitute it
• 1 tablespoon freshly grated ginger: Fresh is non negotiable here, the jarred stuff will not give you that bright zing
• 1 garlic clove, minced: One clove is perfect, too much will overpower the delicate vegetables
• 1 tablespoon lime juice: Adds a final bright note that makes the dressing sing
• 1 teaspoon sriracha or chili sauce: Optional but I love that gentle warmth in the background

Instructions

Whisk up that magical dressing:

In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha. Whisk until the honey dissolves completely and everything is emulsified, then taste and adjust with salt and pepper.

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 they are evenly distributed.

Bring it all together:

Pour that gorgeous dressing over the salad and toss thoroughly until every single piece is coated. Let it sit for just 5 minutes if you can, the vegetables soften slightly and absorb the flavor.

Add the final crunch:

Sprinkle the roasted nuts and those toasted sesame seeds over the top right before serving. That contrast between the crisp vegetables and the nutty topping is what makes this unforgettable.

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My daughter now requests this for her school lunch and I never thought I would see the day she voluntarily ate cabbage. There is something about the combination of textures and flavors that just works for everyone.

Make It Your Own

Sometimes I swap in baked tofu or extra edamame for a completely vegetarian version that still feels substantial. The salad base is so versatile that you can really play with whatever proteins you have on hand.

Serving Suggestions

This shines alongside a crisp white wine or served inside butter lettuce cups for a lighter presentation. I have also wrapped it in large collard leaves for a grain free option that feels surprisingly fancy.

Storage Secrets

The dressed salad keeps for three days in the refrigerator though the nuts will lose their crunch if you add them too early. Store any leftover dressing separately in a jar, it will last for weeks and is incredible on grain bowls too.

• Keep the nuts separate until you are ready to eat
• The vegetables soften slightly overnight which some people actually prefer
• If the salad seems dry the next day, a squeeze of fresh lime brings it back to life

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There is something so satisfying about a salad that feels hearty and light all at once. I hope this becomes one of those recipes you turn to without even thinking about it.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients and dressing separately up to 24 hours in advance. Store the vegetables and chicken in airtight containers, keep the dressing in a sealed jar, and toss everything together just before serving to maintain the crisp texture.

→ What protein alternatives work well?

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

→ How can I adjust the dressing flavor?

Add more honey for sweetness, increase sriracha for heat, or extra lime juice for brightness. The dressing tastes best after sitting for 15 minutes, allowing flavors to meld together.

→ What other vegetables can I include?

Snap peas, julienned cucumber, shredded brussels sprouts, or thinly sliced radishes add wonderful crunch and color. Fresh herbs like cilantro, mint, or basil enhance the Asian-inspired profile.

→ Is this salad gluten-free?

Simply substitute tamari for the soy sauce to make this completely gluten-free. All other ingredients naturally fit gluten-free dietary requirements.

→ How should I store leftovers?

Store components separately in the refrigerator for up to 3 days. Keep dressed portions no longer than 24 hours as the vegetables will soften. Add nuts and seeds just before serving for optimal crunch.