- 1/4 cup canola oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon minced fresh ginger
- Pinch of sugar
- Salt and freshly ground white pepper
- 1 pound fresh or thawed frozen soybeans in their pods
- 1 pound cooked skinless chicken breast meat, cut into 3/4-inch dice
- 2 (1/2 pound) Hass avocados, cut into 3/4-inch dice
- 3 scallions, thinly sliced on the diagonal
- 1 small celery rib, thinly sliced on the diagonal
- 1/3 cup cilantro leaves
- In a small bowl, combine the oil with the lime juice, ginger and sugar. Season with salt and white pepper and whisk until blended.
- Bring a large pot of salted water to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain the soybeans and cool under running water. Remove the soybeans from their pods and pat dry with paper towels.
- In a large bowl, combine the soybeans with the chicken, avocados, scallions, celery and all but 1 tablespoon of the cilantro. Add the dressing and gently toss to combine, being careful not to mash the avocados. Mound the salad on plates, sprinkle with the remaining 1 tablespoon of cilantro and serve.