Edamame Crunch Chicken Salad

The first time I made this salad, I was trying to use up leftover rotisserie chicken and a bag of edamame from my freezer. I tossed everything together on a humid Tuesday afternoon when turning on the oven felt like punishment. The crunch of cabbage against the creamy chicken, that zing of ginger hitting my tongue—it instantly became my go-to when I want something substantial but not heavy.

Last summer, my sister visited and I made a massive bowl of this for our porch lunch. She kept reaching back in for forkful after forkful, barely looking up from her plate between bites. That is when I knew this was not just a salad I liked, but one that could stop conversation in the best possible way.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works beautifully here, saving you time and adding extra flavor to the salad base
• 1 cup shelled edamame: These little soybeans add protein and a satisfying bite that pairs perfectly with the crisp vegetables
• 2 cups shredded green cabbage and 1 cup shredded red cabbage: The dual colors make this salad visually stunning while providing that essential crunch in every bite
• 1 cup shredded carrots: Bring natural sweetness and vibrant color that balances the tangy dressing
• 2 green onions and 1 red bell pepper: These add fresh sharpness and a pop of red that makes the whole bowl sing
• 1/2 cup roasted cashews or sliced almonds: Optional but recommended for even more texture and rich nutty flavor throughout
• 2 tablespoons toasted sesame seeds: Sprinkle these on top for that restaurant finish and nutty aroma
• 1/4 cup rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons honey or maple syrup: This three part base creates the perfect balance of acid, saltiness, and subtle sweetness
• 2 tablespoons toasted sesame oil and 1 tablespoon freshly grated ginger: These are the flavor powerhouses that give the dressing its distinctive Asian inspired character
• 1 garlic clove, 1 tablespoon lime juice, and 1 teaspoon sriracha: Fresh aromatics, bright citrus, and optional heat round out the dressing with layers of flavor

Instructions

Whisk up the magic dressing first:

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 emulsifies into a smooth, fragrant dressing. Taste and adjust salt and pepper as needed.

Build your colorful base:

In a large salad bowl, add shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. The bowl should look like a confetti celebration of colors and textures before you even dress it.

Toss it all together:

Pour that ginger dressing over the salad and toss thoroughly with salad servers or clean hands. Make sure every single ingredient gets coated in that zesty, glossy dressing for consistent flavor in each bite.

Add the finishing crunch:

Sprinkle roasted cashews or almonds and toasted sesame seeds over the top right before serving. This keeps the nuts crisp and sesame seeds aromatic instead of soggy from the dressing.

Serve it up:

You can enjoy this immediately, or let it chill for 15 minutes to let the flavors meld together. The vegetables stay crisp while the dressing permeates everything beautifully during that brief rest.

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My friend Sarah makes this for her meal prep Sundays and tells me it keeps her excited about weekday lunches. There is something about having food that looks this beautiful waiting for you that makes the work week feel less monotonous.

Make It Your Own

I have swapped in baked tofu for the chicken when my vegetarian friends come over, and honestly, I barely miss the meat. The key is getting that tofu extra crispy in the oven before adding it to the salad so it holds up to the dressing.

Perfect Pairings

A chilled glass of crisp Sauvignon Blanc cuts through the sesame oil beautifully. On non wine nights, I pour myself a tall glass of unsweetened iced green tea with a squeeze of extra lime.

Storage and Prep

The dressing lives happily in a sealed jar in the fridge for up to a week. Just give it a good shake before using since the sesame oil tends to separate. Store the undressed salad components in airtight containers and toss with dressing just before serving.

• Keep the nuts separate until serving time to maintain their crunch
• Add fresh herbs like cilantro or mint right before tossing for maximum aroma
• Double the dressing recipe and keep it on hand for quick weeknight salads

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This salad has saved me on countless hot summer nights when cooking feels impossible and takeout feels like giving up. Hope it finds its way into your regular rotation too.

Your Questions Answered

→ Can I make this ahead of time?

Yes, prepare the components separately and store in the refrigerator. Toss with dressing just before serving to maintain the crunch. The salad stays fresh for up to 2 days when properly stored.

→ What protein alternatives work well?

Baked tofu, cooked shrimp, or grilled salmon are excellent substitutions. For vegetarian options, double the edamame or add chickpeas for additional protein.

→ Is the dressing spicy?

The sriracha is optional, so you control the heat level. Without it, the dressing has a mild warmth from fresh ginger. Add more sriracha if you prefer bold spice.

→ Can I use bagged coleslaw mix?

Absolutely. A 16-ounce bag of coleslaw mix replaces the shredded cabbage and carrots. Just add the fresh bell pepper, green onions, and edamame for texture variety.

→ How do I store leftovers?

Keep undressed salad and dressing in separate airtight containers. refrigerate for up to 3 days. Add nuts and seeds right before serving to prevent them from becoming soggy.

→ What other nuts can I use?

Peanuts, macadamia nuts, or sunflower seeds all work beautifully. Choose based on preference or what you have available. Toasting them first enhances the nutty flavor.