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Asian Asparagus and Edamame Salad with Shredded Chicken

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Use some leftover chicken to make this Asian asparagus and edamame salad with shredded chicken. This salad is delicious, packed with protein, and something everyone will enjoy!

Asian Asparagus and Edamame Salad with Shredded Chicken

 1 ½ lbs asparagus
 1 cup shelled edamame (you can use frozen)
 Salt and pepper
 3 scallions, sliced
 Mint leaves, for garnish
 Cilantro sprigs, for garnish
 1 tbsp toasted sesame seeds
 1 lb cooked and shredded chicken (see note below)
For the Dressing:
 2 tbsp rice vinegar
 1 tbsp grated ginger
 1 tbsp honey or maple syrup
 1 jalapeno pepper, seeds removed and finely diced (optional)
 2 tsp toasted sesame oil
 1 tbsp miso paste
 Salt and pepper

Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.


Bring a medium pot of water to a boil. Add the shaved asparagus and edamame. Boil for two minutes them immediately drain and run under cold water.


Place asparagus and edamame and cooked, shredded chicken in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well.


Top with scallions, mint, cilantro and a sprinkle of sesame seeds.

Make the Dressing:

In a small bowl, stir together rice vinegar, ginger, and honey or maple syrup. Add jalapeƱo and sesame oil, then season to taste with salt and pepper. For a smoother dressing, puree it in a blender.

To Cook Chicken:

Place the chicken in a large dutch oven or pot and season it with coarse kosher salt and pepper.


Cover all the ingredients in the pot completely with water or chicken stock. You want the water to be about 1 inch above all the ingredients. Bring everything to a boil over medium-high heat.


Once boiling, reduce the heat to simmer and cook for the chicken for about 20 minutes depending on the thickness of the breasts.


Last but not least, remove the chicken with a slotted spoon and transfer it to a large bowl for shredding. Use two forks to pull the meat apart.

Nutrition Facts

Servings 4