Description
A vibrant and crunchy salad featuring tender shredded chicken, edamame, and fresh vegetables, dressed in a tangy ginger-soy dressing.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 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
- ½ cup roasted cashews or sliced almonds (optional)
- 2 tablespoons toasted sesame seeds
- ¼ 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 fresh lime juice
- 1 teaspoon sriracha or chili sauce (optional)
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce or tamari, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha if using. Season with salt and pepper to taste.
- Combine Main Ingredients: In a large salad bowl, toss together shredded chicken, cooled edamame, shredded green and red cabbages, shredded carrots, green onions, and red bell pepper.
- Dress the Salad: Pour the ginger dressing over the salad and toss thoroughly to coat all ingredients.
- Top and Serve: Sprinkle roasted cashews or almonds and toasted sesame seeds over the top. Serve immediately or chill for about 15 minutes.
Notes
Make ahead by preparing the salad ingredients up to a day in advance and dressing just before serving. Customize with your favorite nuts or substitute edamame with chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg