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Warm Asian Chicken Salad
with almonds / avocado / edamame

Active: 25 minTotal: 45 min

This Asian-inspired salad includes lots of textural elements including great crunch from toasted almonds and celery. A variation on this meal was last featured in 2018.



Sweet and Sour Vinaigrette:
  • Vinegar, rice - 1 Tbsp
  • Honey - 1 Tbsp
  • Tamari - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 1/2 tsp
Warm Asian Chicken Salad:
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Tamari - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cabbage, Napa - 8 oz, shredded
  • Celery - 2 stalks, chopped
  • Green onions (opt) - 2 stalks, sliced, white and green parts combined
  • Edamame, shelled, fresh or frozen - 1 cup
  • Avocados - 1, cubed
  • Almonds, sliced - 1/4 cup
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Marinate chicken - Cube chicken and combine with Tamari and vinegar (portions for salad). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and tamari (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
  3. Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Edamame - If using frozen, defrost in the microwave.
  5. Avocados - Cube avocados.


  1. Heat a wok or skillet over medium heat. Add almonds and saute until lightly toasted, ~3 minutes. Set aside. Return wok to heat.
  2. To heated wok, add cooking oil (portion for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and add to wok. Season chicken with some salt and pepper as it cooks. Saute until chicken is golden brown and cooked through, 4 to 6 minutes.
  3. Combine cabbage, celery, green onions, edamame, avocados, chicken, and almonds in a large mixing bowl.
  4. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.
  5. Enjoy salad immediately while almonds still have their crunch!

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This meal has 43 reviews

This was fantastic! We substituted Gardein tenders to make vegetarian, added mandarin oranges, and doubled the dressing. Textures and taste were both great. Edit: We made this again with the crispy tenders, which were even better. Highly recommend!

By: Jenn
Posted: Oct 05, 2019
Diet: Original

Love the combo of flavors - also really easy to change up with really small tweaks (warm or roasted edamame; cook the ramen noodles; etc). The vinaigrette on its own also goes great on just about anything.

By: Amanda
Posted: Sep 28, 2019
Diet: Original

I cooked the noodles because I felt my 3 year old would be more likely to eat it and I was right. Didn't toast the almonds because I prefer them raw. I always double the dressing recipes because my husband prefers extra. Next time I’ll add mandarins. I didn’t read the reviews before hand and wish I would have seen all the recommendations to do so. Still a good, easy meal!

By: Nichole
Posted: Sep 27, 2019
Diet: Original

I used regular shredded cabbage instead of napa cabbage for prep ease, and it was still delicious

By: Kate
Posted: Sep 21, 2019
Diet: Gluten-free

This was a really yummy meal. I think it was missing something though. I like the idea of mandarin oranges that a lot of people put in.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

Just ok. Needs color.

By: Felice
Posted: Sep 14, 2019
Diet: Original