Garlic-Ginger Chicken Salad with Creamy Sesame Dressing and Pickled Radishes

This vibrant salad brings together tender garlic-ginger chicken, crisp edamame and tangy pickled radishes, all tossed in a creamy sesame dressing that cleverly uses pickle liquid for an extra punch of flavor. It’s a protein-packed meal that’s ready in minutes, perfect for a quick lunch or light dinner.

The combination of fresh lettuce, crunchy coleslaw mix and the savory-sweet dressing creates a satisfying texture and taste. With minimal prep and cook time, this dish is a great way to enjoy a healthy, homemade meal without spending hours in the kitchen.

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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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 cooked shrimp, tofu or sliced steak for the chicken cutlets.

Is there a substitute for rice wine vinegar?

You can use apple cider vinegar or white wine vinegar mixed with a pinch of sugar.

How long do the pickled radishes keep?

They can be stored in the refrigerator for up to a week in an airtight container.