Asian

Spicy Edamame Chicken Salad

Name: Spicy Edamame Chicken Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound chicken tenders; 3 tablespoons tamari; 2 tablespoons rice wine vinegar; 1 teaspoon toasted sesame oil; =====; 1/4 cup rice wine vinegar; 1/4 cup honey; 3 tablespoons toasted sesame oil; 2 tablespoons extra-virgin olive oil; 2 tablespoons warm water; 2 tablespoons grated fresh ginger; 2 tablespoons tamari; 4 cloves minced garlic; 2 teaspoons sambal; =====; 4 cups shredded napa cabbage; 2 cups shredded red cabbage; 1 cup shredded carrot; 1 cup shelled edamame; 1 thinly sliced red pepper; 1/4 cup chopped green onions; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh cilantro leaves; =====; dry roasted and lightly salted peanuts for garnish -- optional

My Spicy Edamame Chicken Salad is crunchy, colorful, healthy, and flavorful. Top it off with peanuts for extra crunch and protien.

By Chef Laura Bonicelli

chickenhealthyspicy

Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Servings

4 servings

Ingredients

1 poundchicken tenders
3 tablespoonstamari
2 tablespoonsrice wine vinegar
1 teaspoontoasted sesame oil
=====
1/4 cuprice wine vinegar
1/4 cuphoney
3 tablespoonstoasted sesame oil
2 tablespoonsextra-virgin olive oil
2 tablespoonswarm water
2 tablespoonsgrated fresh ginger
2 tablespoonstamari
4 clovesminced garlic
2 teaspoonssambal
=====
4 cupsshredded napa cabbage
2 cupsshredded red cabbage
1 cupshredded carrot
1 cupshelled edamame
1 thinly sliced red pepper
1/4 cupchopped green onions
2 tablespoonschopped fresh basil leaves
2 tablespoonschopped fresh cilantro leaves
=====
dry roasted and lightly salted peanuts for garnish -- optional

Instructions

1
In a non-reactive bowl or container, combine the chicken, tamari, rice wine vinegar, and sesame oil. Marinate for 30 minutes or up to 12 hours in the refrigerator.
2
To make the dressing, combine the vinegar through the sambal. Set aside.
3
Combine both cabbages, carrot, edamame, pepper, scallions, and herbs in a large bowl or container.
4
Heat a grill pan sprayed with cooking spray over medium-high heat. Grill the tenders for 3 to 4 minutes on each side until cooked through thoroughly. Remove the chicken to a cutting board and slice into bite-sized pieces.
5
Divide the cabbage mixture between 4 plates. Divide the chicken between the four plates and finish with a drizzle of dressing. If desired, sprinkle with peanuts.

Chef's Notes

Nutrition (per serving)

480

Calories

33g

Protein

35g

Carbs

24g

Fat

Fiber

1436mg

Sodium