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

    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

    Copyright:
    Chef Laura Bonicelli

    Nutrition

    Calories: 480kcalCarbohydrates: 35gProtein: 33gFat: 24gSaturated Fat: 4gCholesterol: 73mgSodium: 1436mgPotassium: 1145mgFiber: 6gSugar: 24gVitamin A: 7112IUVitamin C: 92mgCalcium: 132mgIron: 3mg
    Keyword chicken, healthy, spicy
    Tried this recipe?Let us know how it was!

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      Bonicelli Cooking Club
      Spicy Chicken Salad
      Spicy Chicken Salad
      Sesame Salad Ingredients
      Sesame Salad Dressing
      Tossed Salad Ingredients
      Spicy Chicken Salad
      BTS Podcast – How to Run a Sustainable Kitchen
      Grilled Miso Snap Peas
      Pizza Dough