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. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

336 calories; 21.6 g total fat; 5.4 g saturated fat; 48 mg cholesterol; 513 mg sodium. 755 mg potassium; 14.2 g carbohydrates; 5.9 g fiber; 5 g sugar; 22.3 g protein; 8994 IU vitamin a iu; 15 mg vitamin c; 323 mcg folate; 186 mg calcium; 3 mg iron; 76 mg magnesium;

Reviews (3)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 4 stars
I made the dressing separate so I could eat it at a later time. Otherwise no changes or adjustments were needed. Read More
Rating: 5 stars
Delicious as is! Read More