Ingredients
Dressing
- 3 tablespoons rice vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons pure honey
- 2 teaspoons grated or minced fresh ginger
- 2 garlic cloves, grated or minced (~1 ½ teaspoons)
- ¼ teaspoon fine salt, or more to taste
- Pinch of crushed red pepper flakes
Salad
- 2 ½ cups cooked shredded chicken
- 2 ½ cups frozen shelled edamame, thawed (12 ounce bag)
- 2 mini cucumbers, thinly sliced (~1 cup)
- 2 medium carrots, thinly sliced or shredded (~1 cup)
- 1 small bell pepper, finely diced (~¾ cup)
- 1 medium avocado, diced (¾ cup)
- 4 green onions, ends trimmed and thinly sliced (½ cup)
- ½ cup roughly chopped fresh cilantro
- 1 small jalapeno, finely diced (2-3 tablespoons), seeds and membranes removed for less heat
- 1 tablespoon white or black sesame seeds
- ½ cup dry roasted peanuts or cashews, roughly chopped
Optional for Serving
- Lime wedges
- Additional fresh cilantro
Instructions
- Prepare the dressing: In a 1-cup liquid measuring cup or a jar with a lid, whisk or shake together rice vinegar, extra-virgin olive oil, reduced-sodium soy sauce, toasted sesame oil, honey, grated ginger, minced garlic, salt, and crushed red pepper flakes. Taste and adjust seasoning if needed, then set aside.
- Combine salad ingredients: In a large salad bowl, add the shredded cooked chicken, thawed edamame, thinly sliced cucumbers, carrots, finely diced bell pepper, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, and sesame seeds. Mix gently to combine.
- Add dressing and toss: Re-whisk or shake the dressing to remix, then pour it evenly over the salad ingredients. Toss carefully until all components are well coated with the dressing. Garnish with extra fresh cilantro if desired.
- Add crunchy nuts: Just before serving, sprinkle the roughly chopped dry roasted peanuts or cashews over the salad to add a crunchy texture.
- Store leftovers: Transfer any leftover salad to an airtight container and refrigerate for up to 3 days, keeping it fresh and ready for later enjoyment.
Notes
- Use reduced-sodium soy sauce to control saltiness in the dressing.
- Remove seeds and membranes from the jalapeno for mild heat, or include them for spicier salad.
- For a vegetarian version, substitute shredded chicken with extra firm tofu or additional edamame.
- Serve with lime wedges for an extra tangy flavor boost.
- Store salad in airtight container and consume within 3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Low Salt
