Place chicken in a medium saucepan and add water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until an instant-read thermometer inserted into the chicken registers 165°F, 12 to 15 minutes. Transfer the chicken to a clean cutting board and let cool for 5 minutes; shred or chop into bite-size pieces.
Meanwhile, whisk vinegar, oil, salt and pepper in a large bowl. Add edamame, romaine, tomatoes, cucumber, feta, basil, olives, onion and the chicken; toss to coat.
Make Ahead Tip: Refrigerate cooked chicken (Step 1) for up to 3 days.
336 calories;22 g fat(5 g sat); 6 g fiber; 14 g carbohydrates; 22 g protein; 323 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8,994 IU vitamin A; 15 mg vitamin C; 186 mg calcium; 3 mg iron; 513 mg sodium; 755 mg potassium
Vitamin A (180% daily value), Folate (81% dv), Vitamin C (25% dv)
Carbohydrate Servings: 1
Exchanges: ½ starch, 1½ vegetable, 2½ lean meat, ½ medium-fat meat, 2½ fat
I make this weekly as a mason jar salad to take to work. Great flavor and easy to make. Sometimes, if I want to have a vegetarian salad, I replace the chicken with whole grains, like farro or quinoa. Sometimes I replace the tomatoes with red pepper. Very adaptable.
March 01, 2017
I made the dressing separate so I could eat it at a later time. Otherwise, no changes or adjustments were needed.