Asian Bean Salad with Chicken and Sesame-Ginger Dressing

Asian bean salad in a large wooden bowl being dipped with a serving spoon.

5 from 1 vote

Asian Bean Salad with Chicken and Sesame-Ginger Dressing

This Asian Bean Salad with Chicken and Sesame-Ginger Dressing is our go-to for a fast, healthy lunch or a no-stress weeknight dinner. The mix of edamame, white beans, shredded cabbage, and juicy chicken is tossed in a zesty sesame-ginger dressing that delivers bold flavor with little effort. If you love Asian green bean dishes or anything with toasted sesame oil, this will hit the spot.

Prep Time20

Total Time20

Course: Lunch, Meal prep

Cuisine: Asian

Servings:

Calories: 293kcal

Author: Jami Powell

Equipment

Large Mixing Bowl
Cutting board
Small bowl or jar
Measuring Spoons & Cups
Tongs or salad spoons

Ingredients

Asian Dense Bean Salad

1½ cups edamame thawed if frozen
1 15 ounce can white beans (cannellini or Great Northern), drained and rinsed
2 cups cooked chicken chopped (rotisserie or grilled is perfect)
2 cups green cabbage chopped small
1 cup purple cabbage chopped small
1 cup shredded carrots
½ cup red bell pepper diced
¼ cup scallions thinly sliced
⅓-½ cup fresh cilantro finely chopped
⅓ cup toasted almonds slivered

Sesame Ginger Dressing

¼ cup toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon honey or maple syrup
1 tablespoon lime juice
1 teaspoon fresh grated ginger
1 tablespoon sesame seeds
1 clove garlic finely grated or minced
1 teaspoon peanut butter

Garnish

Top with additional cilantro, toasted almonds, or a sprinkle of Everything But the Bagel seasoning for extra crunch and flavor.

Instructions

Rinse and drain the white beans. Thaw edamame under cool water if frozen. Shred your cabbage and carrots. Dice the bell pepper and slice scallions. Chop the chicken and cilantro.
In a small bowl or jar, whisk together sesame oil, vinegar, soy sauce, honey, lime juice, ginger, garlic, and red pepper flakes until smooth. Add peanut butter if using and whisk until emulsified.
 In a large mixing bowl, combine the edamame, white beans, chicken, cabbage, carrots, bell pepper, scallions, and cilantro.
 Pour the dressing over the salad and toss gently but thoroughly until everything is coated. Add the chopped peanuts and sesame seeds, and toss again lightly.
Chill in the fridge for 20–30 minutes to let the flavors soak in. Taste and adjust with a splash of lime juice or soy sauce if needed.

Video

Notes

Storage Store leftover salad in an airtight container in the fridge for up to 3 days.

Freeze This dish is not freezer-friendly.
Reheat: No reheating is required. Serve the salad chilled or at room temperature.

Substitutions

Chicken: Use shredded rotisserie chicken, grilled tofu, or omit it for a vegan version.
White Beans: Chickpeas also work great here.
Cabbage: Use shredded romaine or baby spinach for a softer crunch.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition