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.
Equipment
- grill pan
Ingredients
- 1 pound chicken tenders
- 3 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
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- 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
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- 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
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- 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
Chef Laura Bonicelli
Nutrition
Calories: 480kcalCarbohydrates: 35gProtein: 33gFat: 24gSaturated Fat: 4gCholesterol: 73mgSodium: 1436mgPotassium: 1145mgFiber: 6gSugar: 24gVitamin A: 7112IUVitamin C: 92mgCalcium: 132mgIron: 3mg
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