Save Last summer, my kitchen became a testing ground for salads that could survive humidity without wilting into sadness. This edamame crunch chicken salad emerged from a refrigerator cleanout when I had leftover rotisserie chicken, a bag of coleslaw mix, and a container of edamame from a failed stir fry attempt. The first bite made me realize I had stumbled onto something special, the kind of salad that actually improves after sitting in its dressing for a while.
I brought this salad to a friend is backyard barbecue last month, mostly because I had forgotten to contribute anything else. Within twenty minutes, three people had asked for the recipe, and someone actually cornered me near the chip bowl to make sure I wrote down the dressing proportions. Now it is my go to when I need something that feels substantial but still screams summer.
Ingredients
- 2 cups cooked, shredded chicken breast: Rotisserie chicken works beautifully here, just shred it with your hands for the most natural texture
- 1 cup shelled edamame: Thaw frozen edamame and pat them dry to prevent watering down your salad
- 2 cups shredded green cabbage: The sturdy texture holds up perfectly to the tangy dressing without getting soggy
- 1 cup shredded red cabbage: Adds beautiful color and a slightly sweeter crunch that balances the ginger
- 1 cup shredded carrots: Buy pre shredded to save time, or use a box grater for fresher flavor
- 2 green onions, thinly sliced: Include both the white and green parts for maximum flavor and color
- 1 red bell pepper, thinly sliced: Creates vibrant ribbons throughout the salad and a sweet crunch
- 1/2 cup roasted cashews or sliced almonds: Add these right before serving to maintain their satisfying crunch
- 2 tablespoons toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant, watching carefully so they do not burn
- 1/4 cup rice vinegar: The mild acidity ties all the flavors together without overpowering the fresh vegetables
- 2 tablespoons soy sauce: Use tamari if you need this to be gluten free, the flavor remains identical
- 2 tablespoons honey or maple syrup: Balances the acidity and heat while helping the dressing cling to the vegetables
- 2 tablespoons toasted sesame oil: This is the flavor backbone of the whole salad, do not skip or substitute
- 1 tablespoon freshly grated ginger: Use a microplane or the smallest holes on your box grater for the smoothest texture
- 1 garlic clove, minced: Mince it finely so no one gets an overwhelming raw garlic bite
- 1 tablespoon lime juice: Brightens the entire dressing and cuts through the rich sesame oil
- 1 teaspoon sriracha or chili sauce: Start with less if you are sensitive to heat, you can always add more
Instructions
- Whisk together the dressing:
- In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, and sriracha, whisking until the honey is completely dissolved
- Combine the salad ingredients:
- In a large bowl, add shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper, tossing them together with your hands to distribute evenly
- Dress the salad:
- Pour the dressing over the salad and toss thoroughly, making sure every piece of chicken and vegetable gets coated in that ginger sesame goodness
- Add the crunch:
- Sprinkle roasted cashews or almonds and toasted sesame seeds over the top right before serving to maintain their texture
- Serve or chill:
- Serve immediately for maximum crunch, or refrigerate for 15 minutes to let the flavors meld together into something even better
Save This salad has become my Sunday meal prep staple, filling glass containers that make Monday morning feel like a small victory instead of a fresh start.
Make It Yours
Swap shredded baked tofu or chickpeas for the chicken to create a completely plant based version that still delivers plenty of protein. The dressing works beautifully with whatever vegetables you have in your crisper drawer, so feel free to experiment with thinly sliced snow peas, diced cucumber, or even shredded Brussels sprouts when they are in season.
The Perfect Crunch
I have learned that the key to this salad is variety in texture, not just flavor. Sometimes I add wonton strips or crispy rice noodles for an extra layer of crunch that makes every forkful exciting. Just add any crispy elements right before serving so they stay perfectly crisp and do not get soggy from the dressing.
Serving Suggestions
Serve this alongside grilled salmon for a light dinner or pack it into mason jars for grab and go lunches all week. The flavors pair beautifully with a crisp white wine or a cold glass of unsweetened iced tea on a hot afternoon.
- Portion the salad into individual containers for easy weekday lunches
- Top with extra sesame seeds just before serving for a pop of flavor
- Store any leftovers in an airtight container for up to three days
Save This is the kind of recipe that makes you feel like you have your life together, even on the busiest weeks. Enjoy every crunchy, gingery bite.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. You can chop all vegetables and prepare the dressing the night before, storing them separately. Combine everything just before serving, or up to 2 hours in advance to let flavors meld. Keep nuts and sesame seeds separate to maintain crunchiness.
- → What can I use instead of cashews?
Almonds, peanuts, or walnuts work wonderfully as substitutes. For a nut-free option, try crispy chow mein noodles, sunflower seeds, or pumpkin seeds. You can also toast chickpeas for a crunchy, protein-boosting alternative.
- → How do I make this vegetarian?
Simply omit the chicken and double the edamame to 2 cups, or add baked tofu cubes instead. Other protein options include chickpeas, cooked lentils, or tempeh. This maintains the hearty, satisfying nature of the dish.
- → Is this salad gluten-free?
Yes, with one substitution: replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free. Always verify that sauces and sesame oil are certified gluten-free if necessary.
- → What dressing variations work with this salad?
While the ginger dressing is traditional, you can try sesame-lime vinaigrette, peanut sauce, or ponzu-based dressing. For lighter options, use rice vinegar and a touch of sesame oil without the honey. Adjust spice levels by increasing or decreasing sriracha.
- → How should I store leftovers?
Store dressed salad in an airtight container for up to 2 days, though vegetables may soften slightly. For longer freshness, keep dressing separate and add when ready to eat. Store nuts separately to prevent sogginess and preserve texture.