By: Chef Laura Bonicelli
Spicy Edamame Chicken Salad has a lot of crunch, color, and a yummy zippy flavor. Buy your ingredients at your favorite Farmers Market!Â
About Spicy Edamame Chicken Salad
One of my favorite things about this recipe is that it keeps well. Just mix up the vegetables and keep the dressing and chicken in separate containers. It will stay fresh for several days and be ready to serve in minutes. We love to make it for Sunday dinner and then have it for lunch on Tuesday or Wednesday.
Top the salad off with peanuts for extra crunch and protein!Â
If you want more recipes Join The Club!!!
Step by Step Instructions
Spicy Edamame Chicken Salad
Equipment
- grill pan
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
Instructions
- 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.
- To make the dressing, combine the vinegar through the sambal. Set aside.
- Combine both cabbages, carrot, edamame, pepper, scallions, and herbs in a large bowl or container.
- 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.
- 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.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish. 3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil6...
MM-Green Summer Squash Salad
Take me to the lesson... MM-Green Summer Squash Salad Summer Squash Salad is a beautiful light salad with great texture and zing. 3 tablespoons rice wine vinegar2 tablespoons lemon juice1 tablespoon Dijon Mustard1 small shallot (minced)1/2 teaspoon Kosher salt=====2...
Summer Cherry Tomato Tart
By: Chef Laura Bonicelli Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery...
Recent Comments