This healthy dinner salad recipe with cucumber, feta, basil and olives has edamame added for extra protein. Serve with toasted pita brushed with olive oil and sprinkled with oregano.
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.
Per serving:
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
Nutrition Bonus:
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
By: terridigby
I made the dressing separate so I could eat it at a later time. Otherwise, no changes or adjustments were needed.