Chicken Edamame Salad With Wasabi Vinaigrette

From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Vinaigrette

• 2⁄3 cup rice vinegar
• 2  tablespoons canola oil
• 3  tablespoons honey
• 2  teaspoons wasabi paste
• 1⁄4 teaspoon salt
• 2  garlic cloves, pressed

• Salad

• 1 1⁄2 cups  shelled edamame, thawed and drained if frozen
• 6  cups  shredded napa cabbage
• 3  cups  shredded  cooked chicken breasts
• 4  green onions, sliced

Directions

1. Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
2. Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
3. Toss well.