Edamame & Chicken Greek Salad
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 degrees 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.Advertisement
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.
1/2 starch, 1 1/2 vegetable, 2 1/2 lean meat, 1/2 medium-fat meat, 2 1/2 fat