Edamame Crunch Chicken Salad

Last summer my neighbor brought over an absurd amount of cabbage from her garden, and I found myself staring at mountains of shredded green and purple vegetables with no plan. This salad was born from that happy abundance, the crunch of fresh vegetables meeting the creaminess of shredded chicken in a way that made even my vegetable-skeptical husband ask for seconds.

I first served this at a birthday picnic when someone casually mentioned they were avoiding dairy and gluten, and I watched this bowl become the unexpected star of the potluck. Three people asked for the recipe before they even finished their first helping, which is always the kind of kitchen victory that keeps you making a dish on repeat.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works beautifully here, or poach two small breasts and let them cool before shredding with two forks
• 1 cup shelled edamame: These little green protein powerhouses add the most satisfying pop and buttery texture that complements the crisp vegetables perfectly
• 2 cups shredded green cabbage and 1 cup red cabbage: The double cabbage combo creates this gorgeous purple-green confetti situation while delivering serious crunch that holds up even after dressing
• 1 cup shredded carrots: Bring natural sweetness and color that balances the tangy ginger dressing like nobody's business
• 2 green onions and 1 red bell pepper: Fresh onion bite and sweet pepper crunch create layers of flavor and texture that make every forkful interesting
• 1/2 cup roasted cashews or sliced almonds: These add a buttery, toasty richness that takes the crunch factor to a whole new level
• 2 tablespoons toasted sesame seeds: Toast them in a dry pan for two minutes first and thank me later for the nutty depth they bring
• 1/4 cup rice vinegar: Provides the bright acidic backbone that makes the dressing sing without being harsh
• 2 tablespoons soy sauce: Swap for tamari if you need gluten-free, but this brings the essential savory umami foundation
• 2 tablespoons honey or maple syrup: Just enough sweetness to round out all the tangy and salty elements into something cohesive
• 2 tablespoons toasted sesame oil: This is the aromatic secret weapon that makes the whole kitchen smell amazing when you whisk it in
• 1 tablespoon freshly grated ginger: Fresh is non-negotiable here, that spicy warmth just cannot be replicated with ground ginger
• 1 garlic clove, minced: One small clove is plenty, you want that background savory note without overwhelming everything else
• 1 tablespoon lime juice: Adds a bright citrus pop that lifts all the heavier flavors and keeps everything tasting fresh
• 1 teaspoon sriracha or chili sauce: Optional but recommended if you like that gentle hum of heat that lingers pleasantly

Instructions

Whisk together your dressing first:

Combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Whisk vigorously until the honey dissolves completely and everything emulsifies into a silky, fragrant mixture, then season with salt and pepper to taste.

Build your colorful salad base:

In your largest salad bowl, pile in shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper. The bowl will look gloriously full and vibrant, like edible confetti in the best possible way.

Dress and toss thoroughly:

Pour that gorgeous ginger dressing over everything and toss with tongs or clean hands until every single piece is coated. The cabbage will start to glisten and all those colors become even more vibrant.

Add the final crunchy layer:

Sprinkle roasted cashews or almonds plus those toasted sesame seeds over the top right before serving. This is what takes it from good to absolutely next-level memorable.

Serve or chill briefly:

You can dig in immediately, but letting it chill for 15 minutes lets those flavors meld and the cabbage soften just slightly. Both ways are completely valid depending on your hunger level.

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This became my go-to summer lunch after I discovered how well the flavors develop overnight, making it the perfect make-ahead work lunch that actually leaves me feeling energized instead of heavy. Something about the combination of protein, crunch, and that bright gingery dressing just hits different when the weather gets warm.

Make It Yours

Swap in baked tofu or extra edamame for a completely plant-based version that is every bit as satisfying as the chicken version. I have done this for vegetarian friends and nobody at the table felt like they were missing anything.

Serve It Up

This works beautifully in butter lettuce cups for a lighter presentation, or scoop it onto whole grain toast for a surprisingly delicious open-faced situation. My personal favorite is serving it alongside crispy wonton strips for extra texture drama.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the sesame oil beautifully, or pour an iced green tea if you are keeping things alcohol-free. The drink really should be refreshing since the salad has so much going on.

• Chop all your vegetables ahead of time and store them separately in the fridge for instant salad assembly
• Double the dressing recipe and keep it in a jar, it lasts forever and tastes amazing on plain greens too
• Add fresh cilantro or mint right at the end for an herbal pop that transforms the whole flavor profile

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Hope this becomes your new summer rotation recipe like it did mine.

Recipe FAQ

→ Can I make this salad ahead of time?

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

→ What protein alternatives work well?

Baked tofu, grilled shrimp, or thinly 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 dressing stays fresh in the refrigerator for up to one week when stored in a sealed container. The flavors actually develop and intensify over time, making it great for meal prep.

→ Can I use frozen edamame?

Absolutely. Thaw frozen edamame in the refrigerator or under cool running water, then drain well before adding to the salad. Cook according to package directions if not pre-cooked.

→ What other vegetables can I add?

Snap peas, cucumber, shredded Brussels sprouts, or thinly sliced radishes add wonderful crunch and color. Fresh herbs like cilantro, mint, or basil also complement the Asian-inspired flavors beautifully.