Edamame Crunch Chicken Salad

My sister texted me at 11pm one night, raving about some edamame chicken salad she had at a warehouse salad chain. I was skeptical—honestly, how good could a chicken salad actually be? But something about the way she described the crunch stayed with me. The next afternoon I found myself at the grocery store with a vague list of ingredients and absolutely no plan. That first attempt was a disaster of overdressed greens and mushy edamame, but I knew there was something brilliant hiding underneath all my mistakes. Three years and about fifty versions later, this is the recipe that finally made my sister admit my version beats the restaurant original.

Last summer I made a triple batch for a picnic and my friend Sarah literally hovered over the serving bowl, eating straight from the communal spoon. I had to make another batch just so actual humans could get some. Now whenever I bring it to gatherings, people start asking about it before theyve even taken their first bite, drawn in by that impossibly fresh ginger and sesame smell that somehow floats across entire backyards.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here, or poach your own breasts and let them cool completely—warm chicken makes salad wilt fast
• 1 cup shelled edamame, cooked and cooled: Frozen edamame is absolutely fine, just thaw it in the fridge overnight so it doesnt get mushy from overcooking
• 2 cups shredded green cabbage and 1 cup red cabbage: The bagged coleslaw mix saves so much time, but if youre shredding your own, slice it thin—thick chunks make eating awkward
• 1 cup shredded carrots: Buy them pre-shredded or use a box grater, but dont skip them—they bring natural sweetness that balances the tangy dressing
• 2 green onions, thinly sliced: Include the white parts for more flavor or just the green tops if you want something milder
• 1 red bell pepper, thinly sliced: Thin ribbons look prettier than chunks and distribute better throughout the salad
• 1/2 cup roasted cashews or sliced almonds: These are the non-negotiable crunch element—toast them in a dry pan for two minutes first if you want next-level flavor
• 2 tablespoons toasted sesame seeds: White or black both work, or mix them for that restaurant presentation that makes people think you tried harder than you actually did
• 1/4 cup rice vinegar: This is the bright, acidic backbone that cuts through the rich sesame oil
• 2 tablespoons soy sauce or tamari: Regular soy sauce gives you that classic umami depth, but tamari keeps it gluten-free without sacrificing anything
• 2 tablespoons honey or maple syrup: Agave works too—whatever liquid sweetener you have will balance the vinegar and heat
• 2 tablespoons toasted sesame oil: Do not substitute regular sesame oil here—the toasted stuff is what makes the dressing taste like a restaurant made it
• 1 tablespoon freshly grated ginger: Fresh is absolutely required—the jarred stuff has a weird preserved taste that ruins the whole vibe
• 1 garlic clove, minced: One small clove is plenty—raw garlic gets stronger as the dressing sits, so err on the side of less
• 1 tablespoon lime juice: Brightens everything and keeps the dressing from feeling too heavy
• 1 teaspoon sriracha or chili sauce: Totally optional, but if you like heat, start here—you can always add more but you cant take it back
• Salt and pepper, to taste: The soy sauce does most of the heavy lifting, but you might need a pinch of salt depending on your preference

Instructions

Whisk together the dressing first:

Combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Whisk until the honey completely dissolves and everything looks glossy and combined, then taste and adjust the heat or sweet balance before you dress the whole salad.

Prep all your vegetables while the dressing flavors hang out together:

Shred the cabbages and carrots, slice the bell pepper into thin ribbons, and chop the green onions. Tumble everything into your biggest salad bowl along with the edamame and shredded chicken—the bowl needs to be large enough to toss everything without spilling ingredients all over your counter.

Pour the dressing over the salad and toss thoroughly:

Start with about three-quarters of the dressing, toss everything together really well, then assess whether you want more—you can always add the rest but overdressed salad is basically ruined. The cabbage should be evenly coated and everything should glisten without swimming in liquid.

Add the crunch and serve:

Sprinkle the toasted nuts or cashews and sesame seeds over the top right before serving so they stay crisp. You can eat immediately or refrigerate for 15 minutes to let the flavors meld—the cabbage softens slightly and the dressing penetrates deeper, which is actually pretty magical.

Save

This recipe has become my go-to for new neighbors, sick friends, and basically anyone who needs dinner dropped at their door. Something about the vibrant colors and that unmistakable ginger smell makes people feel genuinely taken care of, even if it's just a salad in a plastic container.

Making It Yours

Swap shredded baked tofu for the chicken and youve got a completely plant-based version that nobody will miss the original protein in. Extra edamame or even some shelled peas bulk it up without changing the profile much. The dressing is versatile enough that you could pour it over plain rice bowls or use it as a marinade for grilled vegetables— Ive definitely done both when I had leftover dressing hanging out in the fridge.

Serving Suggestions

I love serving this alongside a pot of miso soup and some warm sushi rice for a complete meal that feels surprisingly fancy for something that took twenty minutes to throw together. In summer, it's perfect on its own as a main, maybe with some cold noodles on the side. The recipe doubles easily for crowds, and Ive never brought leftovers home from a single potluck.

Storage and Prep

Shred all your vegetables and cook your chicken up to three days ahead—store everything in separate containers in the fridge and the dressing in a jar. The night before you want to eat it, just combine everything in a large bowl and toss. This is how I survive busy weeks without resorting to takeout or sad desk lunches.

• Invest in a good vegetable peeler if you dont already own one—ribboning carrots instead of shredding them changes the whole eating experience
• Keep your sesame oil in the fridge after opening so it stays fresh longer
• If your dressing separates in the fridge, just give it a vigorous whisk or shake it in the jar before pouring

Save

This salad has become the thing I make when I want to feel like I have my life together, even when I absolutely do not. There's something about that crunch and that zing that just resets everything.

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 the refrigerator, keeping the dressing in a sealed container. Toss everything together just before serving to maintain the crisp texture of the vegetables.

→ What can I substitute for the edamame?

You can replace edamame with shelled fresh peas, chickpeas, or additional baked tofu cubes. For a crunchier alternative, try sugar snap peas or snow peas cut into bite-sized pieces.

→ Is this salad gluten-free?

Simply swap regular soy sauce for tamari to make this completely gluten-free. All other ingredients including rice vinegar, fresh vegetables, and toasted sesame oil are naturally gluten-free.

→ How long does the ginger dressing keep?

The ginger dressing stays fresh in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after a day or two. Give it a good whisk before using as the ingredients may separate slightly when stored.

→ Can I use rotisserie chicken?

Absolutely, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat from a store-bought rotisserie chicken. The already-seasoned meat adds an extra layer of flavor to the salad.