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
Pepper Jelly
Take me to the lesson... Pepper Jelly My Pepper Jelly is a lovely addition to a cheese platter. I love it, in particular, with Delice de Bourguignon or a creamy Brie. 6 1/2 cups sugar1 1/2 cups apple cider vinegar1 cup small orange bell pepper (diced )1 cup small red...
Rosemary Nuts
Take me to the lesson... Rosemary Nuts Rosemary Nuts are a sweet and savory nosh. Heat them up before serving; they are best served warm. 2 cups walnut meats2 cups pecan meats1 cup pistachios (shelled and unsalted)=====4 tablespoons finely chopped fresh rosemary...
Blue Cheese Tartlets
Take me to the lesson... Blue Cheese Tartlets Make these bite-sized mini quiches for your next get-together. They are elegant and addictive. 16 ounces puff-pastry sheets (I prefer DuFours)10 ounces frozen chopped spinach2 eggs1 1/3 cups heavy whipping cream1 1/2 cups...
Recent Comments