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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! 

Spicy Chicken Salad

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! 

Sesame Salad Ingredients
Sesame Salad Dressing
Tossed Salad Ingredients

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Step by Step Instructions

Spicy Chicken Salad

Spicy Edamame Chicken Salad

© Chef Laura Bonicelli
My Spicy Edamame Chicken Salad is crunchy, colorful, healthy, and flavorful. Top it off with peanuts for extra crunch and protien.
5 from 1 vote

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Prep Time 45 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Main Dish - Poultry, MM-Blue, Salad
Cuisine Asian
Servings 4
Calories 480 kcal


  • grill pan


  • 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


  • 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.

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Chef Laura Bonicelli


Calories: 480kcalCarbohydrates: 35gProtein: 33gFat: 24gSaturated Fat: 4gCholesterol: 73mgSodium: 1436mgPotassium: 1145mgFiber: 6gSugar: 24gVitamin A: 7112IUVitamin C: 92mgCalcium: 132mgIron: 3mg
Keyword chicken, healthy, spicy
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