Garlic Ginger Chicken Edamame Salad with Creamy Sesame Dressing

This vibrant salad features tender garlic-ginger chicken, crisp edamame and tangy pickled radishes, all tossed in a creamy sesame dressing. The dressing cleverly uses pickle liquid for an extra flavor punch, making every bite deliciously unique.

Perfect for a quick lunch or light dinner, this protein-packed dish is ready in minutes. Crisp lettuce and crunchy coleslaw complete the meal, offering a satisfying crunch in every forkful.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Trim and discard root end from lettuce; pat thoroughly dry. Chop leaves into bite-size pieces.
2. In a small microwave-safe bowl, combine radishes, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Cover with plastic wrap and microwave for 1 minute. Carefully remove plastic wrap. Stir and refrigerate until ready to use in Step 4.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board.
4. While chicken cooks, drain pickling liquid from radishes into a second small bowl. To bowl with pickling liquid, add mayonnaise, garlic-ginger scallion paste, yogurt and half the sesame oil (all for 4 servings). Stir to combine. Taste and season with salt and pepper.
5. Once chicken has cooled slightly, dice into ½-inch pieces. Transfer to a large bowl. To bowl with chicken, add lettuce, coleslaw mix, edamame, half the pickled radishes and as much dressing as you like. Toss to combine; season with salt and pepper.
6. Divide salad between bowls. Garnish with remaining pickled radishes. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu or shrimp. Adjust cooking time accordingly.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Dress just before serving.

Can I make the pickled radishes ahead of time?

Absolutely! The pickled radishes can be made up to 3 days in advance and stored in the refrigerator.