Blanch the edamame beans and sugar snaps in boiling water for 20-30 seconds before lightly refreshing under cold water. I tend to serve this warmish, so I don’t really drown it in icy water. Just give it a cursory shower so it stops the vegetables overcooking. Make the dressing by lightly whisking together all the ingredients. Toss together the beans, peas and spinach – and a little seaweed too if you like; add the dressing and stir well to coat the salad before serving with the chicken.