Tender teriyaki chicken meets crisp cabbage, edamame, and fresh vegetables, all tossed in a creamy miso ginger tahini dressing. A delicious balance of sweet, savory, and nutty flavors with plenty of crunch in every bite.
MAKES
SERVINGS 4
QUICK RECIPE OVERVIEW
Why you’ll love it
A fresh, protein-rich salad that's satisfying, easy to prepare, and perfect for meal prep. The combination of colorful vegetables, chicken, and edamame makes it a balanced meal with plenty of crunch.
What Makes It So Flavorful?
Sweet-savory teriyaki chicken pairs with crisp cabbage, fresh cilantro, and green onions. Creamy miso ginger tahini dressing adds a rich, tangy finish, while toasted sesame seeds and nuts provide extra crunch.
Helpful Tips
Prep Ahead: Marinate and cook the chicken in advance to make assembly easier.
Keep It Crunchy: Store the dressing separately and toss just before serving.
Save Time: Use pre-shredded cabbage and carrots to cut down on prep.
Asian Sesame Chicken, Edamame & Cabbage Salad
CRUNCHY · SAVORY · REFRESHING
SERVINGS 4 | PREP 20 MINUTES | COOK 20-25 MINUTES
Ingredients:
For the Chicken
1 pound boneless, skinless chicken breasts (about 2 medium chicken breasts)
Teriyaki Chicken Marinade (see recipe ↗)
For the Salad
3 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shelled edamame, cooked and cooled
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup diced cucumber
3 green onions, thinly sliced
¼ cup chopped fresh cilantro
1 tablespoon toasted sesame seeds
¼ cup sliced almonds or chopped cashews
For the Dressing
½ cup Creamy Miso Ginger Tahini Dressing (see recipe ↗)
Method:
Marinate the chicken. Place chicken breasts in a shallow dish or resealable bag with Teriyaki Chicken Marinade. Cover and refrigerate for 1–8 hours.
Preheat oven to 400°F. Place chicken in a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F. Rest for 5 minutes, then slice or dice.
Prepare the salad. In a large bowl, combine green and red cabbage, edamame, carrots, bell pepper, cucumber, green onions, and cilantro.
Top the salad with sliced chicken, toasted sesame seeds, and almonds or cashews.
Drizzle with Creamy Miso Ginger Tahini Dressing, toss gently, and serve.
Recipe Notes
Meal Prep: Cook and slice the chicken, shred the cabbage, and prepare the dressing ahead of time. Store components separately and assemble just before serving.
Storage: Refrigerate the chicken and vegetables separately in airtight containers for up to 3–4 days. Keep the dressing refrigerated in its own jar and add when ready to eat.
Easy Shortcuts: Use pre-shredded cabbage, frozen shelled edamame, and matchstick carrots to reduce prep time.
Protein Variations: Substitute baked tofu or tempeh for the chicken for a plant-based option.
Serving Ideas: Enjoy on its own for a lighter meal or add brown rice or quinoa for a more substantial grain bowl.
