Spicy Edamame Chicken Salad
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
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
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- 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
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- 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
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- dry roasted and lightly salted peanuts for garnish -- optional
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a non-reactive bowl or container, combine the chicken, tamari, rice wine vinegar, and sesame oil. Marinate for or up to 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 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
Copyright: Chef Laura Bonicelli