Save This Edamame Crunch Chicken Salad is a vibrant, protein-packed meal that brings together a symphony of textures and flavors. With tender shredded chicken, crisp cabbages, and colorful vegetables, every bite offers a satisfying crunch and a burst of zesty ginger dressing, making it an ideal choice for a refreshing lunch or a light dinner.
Save Beyond its nutritional profile, this salad is incredibly versatile and aesthetically pleasing. The combination of red and green cabbage with bright red bell peppers creates a colorful dish that looks as good as it tastes. Whether you are meal prepping for the week or serving a family meal, this recipe is a consistent crowd-pleaser.
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), 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
- Step 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.
- Step 2: Combine salad ingredients
- In a large salad bowl, combine shredded chicken, edamame, green and red cabbage, carrots, green onions, and red bell pepper.
- Step 3: Toss with dressing
- Pour the ginger dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Step 4: Garnish
- Sprinkle with roasted cashews or almonds and toasted sesame seeds.
- Step 5: Serve or chill
- Serve immediately, or chill for 15 minutes to let flavors meld.
Zusatztipps für die Zubereitung
For the best texture, ensure your shredded chicken is fully cooled before mixing it with the vegetables. Using a chef's knife and a sturdy cutting board, shred the cabbage as thinly as possible to allow the dressing to coat every piece. If you are short on time, a pre-shredded coleslaw mix can be a great shortcut for the cabbage and carrots.
Varianten und Anpassungen
To make a vegetarian version of this dish, simply omit the chicken and add extra edamame or baked tofu. For a nut-free option, leave out the cashews and almonds. If you prefer a gluten-free meal, ensure you use tamari instead of standard soy sauce. You can also swap green onions for chives or add fresh cilantro and mint for extra herbal freshness.
Serviervorschläge
This refreshing salad pairs exceptionally well with a crisp Sauvignon Blanc or a glass of chilled iced green tea. For a complete meal, serve it as a light dinner, or divide it into containers for a high-protein lunch throughout the week. Letting the salad chill for 15 minutes before serving is highly recommended to enhance the depth of the ginger flavor.
Save Whether you're looking for a healthy lifestyle change or just a delicious new recipe, this Edamame Crunch Chicken Salad is a fantastic addition to your kitchen rotation. Enjoy the perfect balance of 335 calories and 27g of protein in every serving!
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in containers for up to 2 days. Combine the salad just before serving or up to 15 minutes prior to allow flavors to meld. Keep dressing in a separate container and add when ready to serve.
- → What are good protein alternatives to chicken?
Baked tofu, grilled shrimp, white fish, or chickpeas work wonderfully as substitutes. For vegetarian options, increase the edamame quantity or add pressed tofu cubes. Maintain the same 2-cup protein portion for balanced nutrition.
- → How do I make the ginger dressing last longer?
Store the dressing in an airtight glass container in the refrigerator for up to 5 days. The flavors actually strengthen over time. Shake well before each use as sesame oil may separate from other ingredients.
- → Is this suitable for a gluten-free diet?
Yes, simply substitute tamari for regular soy sauce throughout the dressing. Verify all other ingredients, particularly store-bought sesame oil and sriracha, for any hidden gluten. Edamame and sesame seeds are naturally gluten-free.
- → What can I use instead of edamame?
Snow peas, snap peas, cucumber, or blanched broccoli provide similar crunch and freshness. Alternatively, use steamed green beans or water chestnuts for textural variety while maintaining the Asian-inspired flavor profile.
- → How do I prevent the salad from becoming soggy?
Keep dressing separate until serving time, or toss just before eating. For meal prep, store cabbage and vegetables in one container, chicken in another, and dress only the portion you're consuming immediately.