Edamame Chicken Salad with Wasabi Vinaigrette

4.50 from 8 votes

Edamame Chicken Salad with Wasabi Vinaigrette

This Easy Edamame Chicken Salad combines tender chicken, crisp Napa cabbage, shelled edamame, and green onions tossed in a light homemade wasabi vinaigrette. Fresh, flavorful, and packed with protein, it's a satisfying lunch or light dinner that's perfect for meal prep or using leftover rotisserie chicken.

Prep Time15

Cook Time0

Total Time15

Course: Dinner, Lunch, Salad

Cuisine: Asian

Keyword: edamame chicken salad, Japanese chicken salad, wasabi chicken salad

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1-1/2 cups shelled edamame (green soybeans)
6 cups shredded Napa (Chinese) cabbage
3 cups shredded cooked chicken breast
4 green onions, thinly sliced
3/4 cup Wasabi Vinaigrette
Chopped peanuts (optional)

Wasabi Vinaigrette

2/3 cup rice vinegar
2 tablespoons canola oil
3 tablespoons honey
2 teaspoons prepared wasabi paste
1/4 teaspoon salt
2 cloves garlic, pressed

Instructions

If using frozen edamame, place in a strainer and rinse with cold water until completely thawed. Drain well and add to a large bowl. For fresh edamame, simply add to a large bowl.
Add cabbage, chicken and green onions to bowl with edamame.
Prepare Wasabi Vinaigrette Dressing and then pour 3/4 cup over salad bowl and toss until thoroughly combined.
Divide salad among 4 salad plates (or bowls), about 2 cups each. Top with chopped peanuts, if desired.

To make the wasabi vinaigrette

Whisk together all ingredients in a small bowl until mixed well.

Notes

Serving size: 2 cups salad + 3 tablespoons Wasabi Vinaigrette

WW Points: 6

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10 PointsPlus (Old plan)

Nutrition