Chicken Salad with Edamame and Ginger Dressing

Name: Chicken Salad with Edamame and Ginger Dressing
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 3 cups (450 g) cooked chicken breast, shredded or chopped into bite-sized pieces, cooked, cooled, shredded or chopped into ½-inch pieces; 1½ cups (225 g) shelled edamame, fresh or frozen, thawed if frozen, cooled to room temperature; 1 medium (300 g) English cucumber, halved lengthwise, seeded, diced into ¼-inch pieces; 1 medium (180 g) red bell pepper, cored, seeded, diced into ¼-inch pieces; 4 stalks (40 g) scallions (green onions), white and light green parts sliced thin, dark green tops reserved for garnish; ½ cup (12 g) fresh cilantro, leaves picked, roughly chopped; 3 tablespoons (30 g) sesame seeds, white or a mix of white and black, toasted if desired (optional); 2 tablespoons (20 g) fresh ginger root, peeled, minced finely; 1 medium clove (5 g) garlic clove, minced; 3 tablespoons (45 ml) low-sodium soy sauce; 2 tablespoons (30 ml) toasted sesame oil; 1½ tablespoons (22 ml) rice vinegar; 1 tablespoon (15 ml) fresh lime juice; 1 teaspoon (7 g) honey; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, protein-packed salad combining tender chicken with sweet edamame, crisp vegetables, and a zesty ginger-sesame dressing. Fresh cilantro, scallions, and a hint of lime create layers of flavor that work beautifully warm, at room temperature, or chilled. Perfect for meal prep or a quick lunch.

Prep: 20 min
Cook: 12 min
Wait: 5 min
Total: 37 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

3 cups (450 g) cooked chicken breast, shredded or chopped into bite-sized pieces, cooked, cooled, shredded or chopped into ½-inch pieces
1½ cups (225 g) shelled edamame, fresh or frozen, thawed if frozen, cooled to room temperature
1 medium (300 g) English cucumber, halved lengthwise, seeded, diced into ¼-inch pieces
1 medium (180 g) red bell pepper, cored, seeded, diced into ¼-inch pieces
4 stalks (40 g) scallions (green onions), white and light green parts sliced thin, dark green tops reserved for garnish
½ cup (12 g) fresh cilantro, leaves picked, roughly chopped
3 tablespoons (30 g) sesame seeds, white or a mix of white and black, toasted if desired (optional)
2 tablespoons (20 g) fresh ginger root, peeled, minced finely
1 medium clove (5 g) garlic clove, minced
3 tablespoons (45 ml) low-sodium soy sauce
2 tablespoons (30 ml) toasted sesame oil
1½ tablespoons (22 ml) rice vinegar
1 tablespoon (15 ml) fresh lime juice
1 teaspoon (7 g) honey
¼ teaspoon (0.5 g) red pepper flakes (optional)

Equipment (6)

Large bowl
Small bowl or jar
Chef's knife
Cutting board
Whisk or fork
Salad spoon or tongs

Steps

Before you start

Cook the chicken ahead if using store-bought rotisserie (cool completely before shredding)
If starting from raw chicken breasts, poach or pan-sear them first (about 12 minutes total)
Have all vegetables prepped and measured before you begin assembling the salad
If using frozen edamame, thaw briefly under cool running water

1
Make the ginger dressing
- In a small bowl, whisk together the minced ginger, minced garlic, soy sauce (3 tablespoons/45 ml), toasted sesame oil (2 tablespoons/30 ml), rice vinegar (1.5 tablespoons/22 ml), lime juice (1 tablespoon/15 ml), honey (1 teaspoon/7 g), and red pepper flakes if using (¼ teaspoon/0.5 g).
- Taste and adjust: add more soy for saltiness, more vinegar for tang, or more honey for sweetness.
- Set aside.
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Ready when: Dressing is smooth and well combined, with no visible lumps of ginger or garlic
Tip: Whisk vigorously to emulsify the sesame oil slightly; it won't fully combine but will be well distributed
2
Prepare the vegetables
- Halve the cucumber lengthwise, scoop out the seeds with a spoon, then dice into ¼-inch pieces (about 2 cups).
- Core and seed the red bell pepper, then dice into ¼-inch pieces (about 1 cup).
- Slice the scallions: separate white and light green parts from the dark green tops; slice the lighter parts thin and set the dark green tops aside for garnish.
- Roughly chop the cilantro leaves and set aside.
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Ready when: All vegetables are cut evenly and to the specified size
Tip: Seeding the cucumber removes excess moisture so the salad doesn't become watery when dressed
3
Combine the salad
- In a large bowl, combine the shredded chicken (3 cups/450 g), edamame (1.5 cups/225 g), diced cucumber, diced bell pepper, sliced scallion whites and light greens, and chopped cilantro.
- Drizzle the ginger dressing over the mixture.
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Ready when: All ingredients are evenly distributed in the bowl
Tip: Add the dressing just before serving to keep the salad from becoming soggy; you can refrigerate the components separately and toss together when ready to eat
4
Toss and finish
- Gently toss the salad with a spoon or tongs until all components are well coated with the dressing (about 30 seconds of tossing).
- Taste and adjust seasoning with more soy sauce, lime juice, or red pepper flakes.
- Transfer to serving bowls or plates.
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Ready when: All ingredients are evenly coated; no dry spots remain at the bottom of the bowl
Tip: Toss gently to keep the chicken pieces intact and prevent them from shredding further
5
Garnish and serve
- Top each serving with a sprinkle of sesame seeds (if using) and the reserved scallion greens.
- Serve immediately at room temperature, or chill for up to 2 hours before serving.
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Ready when: Salad is plated and ready to eat
Tip: Sesame seeds add a pleasant crunch and toasty flavor; toasting them in a dry pan for 1–2 minutes beforehand intensifies their flavor

Good to know

Tips

For extra crunch, add 2–3 tablespoons of sliced almonds or cashews, or a handful of crispy fried onions
If serving warm, gently heat the dressed salad in a large skillet over medium heat for 2–3 minutes, stirring occasionally, until warmed through; do not overheat or the sesame oil will become bitter
Customize the heat level by adding more or less red pepper flakes, or a pinch of Sriracha sauce stirred into the dressing
This salad works beautifully in lettuce cups (butter lettuce or iceberg); serve with the salad mixture on the side and let guests assemble their own wraps

Make ahead

Prepare all components separately: shred the chicken and store in the fridge up to 3 days ahead. Prep vegetables and store in separate airtight containers up to 1 day ahead. Make the dressing and refrigerate up to 3 days ahead. Toss together just before serving to prevent sogginess.

Storage & reheating

Room temperature: best eaten within 1 hour. Refrigerator: store in an airtight container up to 2 days (dressing may separate or vegetables may release liquid; re-toss before serving). Freezer: not recommended due to the salad's texture. To reheat: serve cold straight from the fridge, or bring to room temperature before serving.

Substitutions

shelled edamame, fresh or frozen → shelled peas (fresh or frozen) or diced snap peas. Maintains sweetness and a similar texture; use the same weight or volume
toasted sesame oil → neutral oil (vegetable or canola) with an extra ½ teaspoon of sesame seeds stirred into the dressing. Preserves the sesame flavor with a lighter oil base
rice vinegar → white wine vinegar or apple cider vinegar. Use the same amount; white wine vinegar is milder, apple cider has more tang
fresh cilantro → fresh basil or mint, or a mix of both. Creates a different but equally fresh flavor profile; use the same amount