Asian chicken salad with sesame and edamame

Healthy Quick Asian Salad Chicken Lunch Main course Summer

Healthy eating doesn't have to be boring. This Asian chicken salad is packed with color, crunch and flavor, with a dressing of sesame oil, ginger and rice vinegar that brings everything together. You'll have it on the table in under 30 minutes, and it's so tasty you'll want to make it again the next day. Perfect for a weekday lunch or a light evening meal that feels good.

x_ckl_recipe_markerAsian chicken salad with sesame and edamame A delightfully fresh Asian salad with grilled chicken, crunchy vegetables, edamame and a nutty sesame-ginger dressing. Healthy food that actually tastes great. How to make an Asian chicken salad with sesame and edamame? Main course Asian 2 servings 15 min 5 min 30 min

Make the dressing first: mix 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey and 1 tsp sesame seeds in a small bowl. Stir well and set aside.
Season the chicken breasts with salt, pepper and a pinch of garlic powder. Heat a grill pan or frying pan over medium-high heat with a drizzle of oil and cook the chicken 5 to 6 minutes per side until cooked through. Let rest 5 minutes and slice thinly.
Cook the edamame for 3 minutes in lightly salted water, drain and let cool.
Shave the red cabbage and carrot thinly with a mandoline or sharp knife. Slice the spring onion into rings and halve the cherry tomatoes.
Divide the iceberg lettuce between two deep plates or bowls. Top with the red cabbage, carrot, edamame, cherry tomatoes and spring onion.
Arrange the chicken slices on top. Drizzle the sesame-ginger dressing generously over the salad.
Sprinkle with extra sesame seeds, a handful of chopped coriander and, if desired, some seasoned rice crackers for extra crunch. Serve immediately.

Healthy Quick Asian Salad Chicken Lunch Main course Summer 2 chicken breasts (approx. 150 g each) 150 g edamame (frozen, shelled) 150 g iceberg lettuce, roughly chopped 100 g red cabbage, thinly sliced 1 large carrot, grated or thinly sliced 150 g cherry tomatoes, halved 3 spring onions Handful fresh coriander Rice crackers or cashew nuts for extra crunch (optional) Salt and pepper Pinch garlic powder A drizzle of vegetable oil For the dressing: 3 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1 tsp freshly grated ginger 1 tsp honey 1 tsp sesame seeds, plus extra to garnish Grill pan or frying pan Cutting board Sharp knife Mandoline or cheese slicer Small mixing bowl Saucepan Grater Two deep plates or salad bowls Cheese Slicer cheese-slicer Salad bowls salad-bowl Grill pan griddle-pan Mixing Bowl mixing-bowl Hendi Japanese Mandoline - Vegetable cutter - Kitchen cutter - Shogun Hendi Mandoline BonBistro Salad bowl Yong Squito 23 x 23 cm - 2 pieces BonBistro ["Saladeschaal"] Poke bowl with salmon foodies-poke-bowl-with-salmon Gluten-free quinoa tabbouleh with pomegranate and mint foodies-gluten-free-quinoa-tabbouleh-with-pomegranate-and-mint Spicy chicken with cashew nuts and bok choy foodies-spicy-chicken-with-cashew-nuts-and-bok-choy Spicy chicken teriyaki wok with cashew nuts foodies-spicy-chicken-teriyaki-wok-with-cashew-nuts

Recipe

Asian chicken salad with sesame and edamame

A delightfully fresh Asian salad with grilled chicken, crunchy vegetables, edamame and a nutty sesame-ginger dressing. Healthy food that actually tastes great.

Course	Main course
Kitchen	Asian
Servings	2 servings

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	30 min

Equipment

Grill pan or frying pan
Cutting board
Sharp knife
Mandoline or cheese slicer
Small mixing bowl
Saucepan
Grater
Two deep plates or salad bowls

Ingredients

2 chicken breasts (approx. 150 g each)
150 g edamame (frozen, shelled)
150 g iceberg lettuce, roughly chopped
100 g red cabbage, thinly sliced
1 large carrot, grated or thinly sliced
150 g cherry tomatoes, halved
3 spring onions
Handful fresh coriander
Rice crackers or cashew nuts for extra crunch (optional)
Salt and pepper
Pinch garlic powder
A drizzle of vegetable oil
For the dressing:
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp freshly grated ginger
1 tsp honey
1 tsp sesame seeds, plus extra to garnish

How to make an Asian chicken salad with sesame and edamame?

Make the dressing first: mix 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey and 1 tsp sesame seeds in a small bowl. Stir well and set aside.
Season the chicken breasts with salt, pepper and a pinch of garlic powder. Heat a grill pan or frying pan over medium-high heat with a drizzle of oil and cook the chicken 5 to 6 minutes per side until cooked through. Let rest 5 minutes and slice thinly.
Cook the edamame for 3 minutes in lightly salted water, drain and let cool.
Shave the red cabbage and carrot thinly with a mandoline or sharp knife. Slice the spring onion into rings and halve the cherry tomatoes.
Divide the iceberg lettuce between two deep plates or bowls. Top with the red cabbage, carrot, edamame, cherry tomatoes and spring onion.
Arrange the chicken slices on top. Drizzle the sesame-ginger dressing generously over the salad.
Sprinkle with extra sesame seeds, a handful of chopped coriander and, if desired, some seasoned rice crackers for extra crunch. Serve immediately.

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A good grill pan really makes a difference in this recipe. Those beautiful grill marks on the chicken are not just for show; they also add that subtle smoky flavor that gives the salad an extra dimension. Invest in quality and you'll taste the difference every time.

Want to make the salad vegetarian? Replace the chicken with pan-fried tempeh or extra-firm tofu. The dressing stays the same and is just as tasty. Store leftovers separately in the fridge so the salad stays just as fresh the next day.