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A vibrant Asian salad with fresh ingredients and tangy sauce, perfect for a healthy meal.

Crunchy Asian Chicken Salad with Ginger-Soy Dressing

This salad is a vibrant, textural masterpiece featuring crisp cabbage, sweet carrots, and savory edamame, all topped with grilled chicken and tossed in a bright, tangy ginger-soy dressing. It's a full-flavor, high-fiber meal that's as satisfying as it is healthy.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1
Course: dinner, Main Course, Salad
Cuisine: Chinese, Far East
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 ounces chicken breast boneless, skinless
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 3 cups shredded Napa cabbage and bok choy mix
  • 1 cup shelled edamame beans
  • 1 medium carrot
  • ½ cup snow peas
  • ¼ cup canned bamboo shoots drained
  • 1-2 stalks green onions
  • 2 tablespoons fresh cilantro leaves (known as Chinese parsley)
Ginger-Soy Dressing
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon fresh ginger root
  • 1 clove garlic
  • ½ teaspoon sesame seeds optional
  • 1 small pinch of granulated sugar or stevia optional, to taste

Method
 

1. Cook and Prepare the Chicken
  1. Season the 4 ounces of chicken breast with salt and pepper.
  2. Grill, pan-sear, or bake the chicken over medium heat until it is cooked through and no longer pink in the center, about 5-7 minutes per side depending on thickness. Let it rest for 5 minutes to retain jouces, then slice it thinly against the grain.
2. Prepare All Vegetables
  1. If your cabbage and bok choy are not pre-shredded, thinly slice them. Place in a large bowl.
  2. If using frozen edamame, cook according to package directions and let cool.
  3. Peel the carrots, then shred them using a box grater.
  4. Thinly slice the snow peas on a diagonal.
  5. Drain the can of bamboo shoots.
  6. Thinly slice the green onions.
  7. Chop the cilantro.
3. Make the Dressing
  1. Peel and finely grate the 1 teaspoon of fresh ginger.
  2. Peel and mince the 1 clove of garlic.
  3. In a small jar or bowl, combine the rice vinegar, soy sauce, grated ginger, minced garlic, sesame seeds (if using), and a pinch of sugar or stevia (if using). Shake or whisk vigorously until well combined.
4. Assemble the Salad
  1. In your large bowl with the shredded cabbage, add the shredded carrots, sliced snow peas, drained bamboo shoots, sliced green onions, cilantro, and cooled edamame.
  2. Pour about three-quarters of the dressing over the vegetables and toss thoroughly until everything is evenly coated.
  3. Pile the dressed salad onto a plate or into a bowl. Arrange the sliced grilled chicken on top.
  4. Drizzle the remaining dressing over the chicken. Serve immediately.

Notes

Chef's Notes:
  • Prep Ahead: Chop all vegetables (except the cilantro) up to 3 days in advance. Pre-make dressing and store it separately. Assemble just before eating for the best crunch.
  • Vegetarian Version: Simply omit the chicken for a hearty plant-based meal. For extra protein, add baked tofu or a handful of roasted nuts (note: this will increase the fat content).
  • The Dressing is Key: Fresh ginger and fresh garlic are non-negotiable for the best flavor—avoid the dried powders for this recipe!