Easy Edamame Chicken Salad with Wasabi Vinaigrette

Looking for a fresh, protein-packed salad that’s a little different from the usual chicken salad? This easy edamame chicken salad combines tender chicken, crisp Napa cabbage, sweet green onions, and shelled edamame with a light homemade wasabi vinaigrette.

The dressing has just enough wasabi to add a gentle kick without overwhelming the other flavors. The honey balances everything beautifully, creating a dressing that’s bright, tangy, and just a little spicy.

It’s the kind of salad that’s hearty enough for lunch or dinner, especially when you have leftover rotisserie chicken waiting in the refrigerator.

Why You’ll Love This Recipe

• Protein-packed and satisfying
• Great way to use leftover chicken
• Meal-prep friendly
• Fresh, crisp textures
• Easy to customize
• Naturally colorful and nutritious

Ingredients and Substitutions

For the Salad

• Shelled edamame – Frozen shelled edamame is my favorite shortcut. Simply thaw and drain well before using.
• Napa cabbage – Tender and slightly sweet with a delicate crunch. Regular green cabbage or a bag of coleslaw mix works well too.
• Cooked chicken – Rotisserie chicken is perfect here, but grilled, poached, or leftover baked chicken all work beautifully.
• Green onions – Add mild onion flavor and freshness.
• Chopped peanuts (optional) – A sprinkle on top adds extra crunch. Toasted almonds, cashews, or sesame seeds are delicious alternatives.

For the Wasabi Vinaigrette

• Rice vinegar – Provides bright acidity without overpowering the salad.
• Canola oil – Keeps the dressing light. Any neutral oil or light olive oil works well.
• Honey – Softens the heat of the wasabi and balances the vinegar. Maple syrup or your preferred sweetener can also be used.
• Prepared wasabi paste – Start with the suggested amount and add more if you like extra heat.
• Garlic – Fresh garlic gives the dressing wonderful flavor.
• Salt – Enhances all the flavors.

How to Make Edamame Chicken Salad

Step 1: Gather and prepare all ingredients.

Step 2: Thaw the edamame if frozen and drain well.

Step 3: In a large bowl, combine the edamame, shredded Napa cabbage, chicken, and green onions.

Step 4: Whisk together all of the vinaigrette ingredients until smooth.

Step 5: Toss the salad with about ¾ cup dressing, adding more if desired.

Step 6: Sprinkle with chopped peanuts before serving, if using.

How Many Calories and WW Points?

According to my calculations, each serving has 404 calories and 6 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

10 PointsPlus (Old plan)

Recipe Tips and Variations

• Rotisserie chicken makes this recipe especially quick.
• Napa cabbage stays crisp longer than lettuce, making this a great make-ahead salad.
• Add shredded carrots, sliced cucumbers, sugar snap peas, or red bell pepper for even more color and crunch.
• Like more heat? Add another teaspoon of wasabi paste.
• For a vegetarian version, replace the chicken with extra edamame or baked tofu.

Make Ahead and Storage

The vinaigrette can be made several days ahead and stored in the refrigerator.

For the freshest salad, keep the dressing separate until shortly before serving.

Leftover dressed salad will keep for about a day, though the cabbage will soften slightly as it sits.

If you’ve made this Protein-Packed Edamame Chicken Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Cooking Light Fresh Food Superfast: Over 280 all-new recipes, faster than ever (affiliate link) by the Editors of Cooking Light Magazine

Frequently Asked Questions

Can I use regular green cabbage?
Yes. Green cabbage or even packaged coleslaw mix work very well if Napa cabbage isn’t available.

How spicy is the dressing?
The honey mellows the wasabi considerably. It has a gentle warmth rather than intense heat, but you can easily adjust it to suit your taste.

Can I make this ahead?
Absolutely. Prepare both the salad and dressing ahead of time and store separately. Toss together just before serving.

What protein can I substitute for chicken?
Cooked shrimp, baked tofu, salmon, or even extra edamame all make delicious alternatives.

More Easy Asian-Inspired Salads

• 20-Minute Asian Chicken Salad
  Crisp vegetables and chicken tossed in a flavorful sesame dressing.
• Low-Fat Asian Pineapple Slaw
  A quick, refreshing slaw that’s perfect alongside grilled chicken or fish.
• Asian Spaghetti Squash Salad
  A fun, lighter twist on cold noodle salad.
• Chicken Satay Pasta Salad
  A hearty pasta salad with peanut dressing and crunchy vegetables.
• Chilled Sesame Zucchini Noodles
  Light, refreshing, and ready in about 15 minutes.