Chicken Edamame Salad

This chicken and edamame salad with crunchy cabbage and quinoa, tossed in a delicious chilli yogurt dressing, is easy to make, hearty, and perfect for healthy meal prep!

I cannot get enough of this protein-packed chicken and edamame salad! It’s fresh, crunchy, and full of flavour. As a busy mum, I love how quick and healthy it is, making it a perfect addition to my weekly meal rotation.

The colourful, crunchy cabbage base holds its texture for days, making it perfect for meal prep. It’s packed with high-protein edamame, shredded chicken, quinoa, and roasted cashews for a delicious nutty flavour. Everything is tossed in a tangy sweet chili yogurt dressing that also boosts the protein. Enjoy as is, or stuff into pita wraps for a satisfying lunch. Make it your own!

Ingredients you’ll need

You only need a few ingredients to make this chicken and edamame salad recipe:

• Edamame: I recommend frozen, shelled edamame to save time!
• Cabbage: For the crunchy salad base. I used green, but red cabbage works great too.
• Quinoa: I used regular white quinoa, but tri-colour adds a nice pop of colour. Use precooked to save time!
• Apple: Adds a sweet, crisp bite.
• Greek Yoghurt: The secret to a creamy, mayo-free dressing. It’s my go-to for comfort in dressings, like in my potato salad.
• Sweet Chili Sauce: Brings sweetness and a bit of spice to the dressing.
• Sesame Oil: Adds depth of flavour to the dressing.
• Soy Sauce: Adds rich, salty flavour that’s key to the dish. You can also use coconut aminos.
• Spring Onions: Or scallions (green onions in the US), for a mild onion flavour.
• Chicken: You can use poached or grilled chicken breasts, or rotisserie chicken. I prefer using the chicken from this recipe.
• Cashews: Roasted for a lovely nutty flavour and crunch.
• Apple Cider Vinegar: Adds acidity and pairs perfectly with cabbage. White wine vinegar or rice vinegar also work well.

Complete list of ingredients and amounts is located on the recipe card below.

How to make chicken edamame salad 

Cook the quinoa according to package instructions. Spread on a plate to cool in the fridge.

Prepare edamame: Cook the edamame according to package instructions. Drain and rinse with cold water so they can be added directly into the salad without wilting the other ingredients.

Prepare the chicken and veggies: While the quinoa is cooking, shred the cabbage, slice the spring onions, shred the chicken, and dice the apple.

Yogurt dressing: Whisk the yoghurt, sweet chilli sauce, soy sauce, sesame oil, and vinegar in a small bowl until smooth.

Assemble the salad: In a large bowl, mix the cabbage, quinoa, edamame, chicken, cashews, apple, and spring onions. Toss with the dressing.

Tips and Variations

• Dairy-free: Use non-dairy plain yogurt or replace it with 3 tablespoons of tahini or peanut butter, plus an extra 2 tablespoons of vinegar. Thin with a little water if needed.
• Grains: Save time by using pre-cooked quinoa or brown rice, or any leftover grains you have on hand.
• Type of Fruit: Swap apples for firm pears, mandarin segments, or even blueberries. You can also use chopped dates for extra sweetness.
• Cashews: Swap cashews for roasted almonds, pumpkin seeds, or sunflower seeds.
• No cabbage? Substitute with a large bag of store-bought pre-shredded slaw mix. Alternatively, shred 1-2 heads of romaine (cos) lettuce (note that the salad may get soggy after a few hours).
• Chicken: Use shredded turkey, pork, or any other leftover meats.

Storing leftovers

Store leftover edamame and chicken salad in an airtight container in the fridge for up to 3 days.

Recipe FAQ

More chicken salad recipes

Chicken, Broccoli & Kale Salad

Chicken, Butternut Squash & Feta Salad

Chicken & Pomegranate Salad

Chicken Tikka Salad 

If you try this chicken and edamame salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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