Edamame Asian Chicken Salad

Edamame adds a fresh taste, healthy nutrients, and a welcome pop of spring color to this vibrant salad – and the best news is that this yummy recipe is a cinch to make!

4 servings

Total time to prepare: 45 minutes total, 15 minutes total cooking time


For the Chicken

1 pound chicken tenders

3 tablespoons tamari*

2 tablespoons rice wine vinegar

1 teaspoon toasted sesame oil

For the Dressing

1/4 cup rice wine vinegar

2 Tablespoons honey or maple syrup

2 tablespoons toasted sesame oil

2 tablespoons neutral oil such as canola or avocado oil

2 tablespoons fresh lime juice

2 tablespoons grated fresh ginger, or 1 teaspoon dried

2 tablespoons tamari*

4 cloves minced garlic

1 Tablespoon sriracha sauce

For the Crunch

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


  1. 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.
  2. To make the dressing, whisk ingredients. Set aside.
  3. Combine both cabbages, carrot, edamame, pepper, scallions, and herbs in a large bowl or container.
  4. Heat a grill pan or cast iron 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.
  5. Divide the cabbage mixture between 4 plates. Divide the chicken between the four plates and finish with a drizzle of dressing. 

* soy sauce can be substituted for tamari

Modified recipe and photo credit to Chef Laura Bonicelli of Bonicelli Cooking Club.


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