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Edamame & Chicken Greek Salad
Edamame & Chicken Greek Salad
3 Reviews
From: EatingWell Magazine, July/August 2015
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 8-ounce boneless skinless chicken breast, trimmed
- ¼ cup red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 8 ounces frozen shelled edamame (about 1½ cups), thawed
- 8 cups chopped romaine (about 2 romaine hearts)
- 1 cup halved cherry or grape tomatoes
- ½ European cucumber, sliced
- ½ cup crumbled feta cheese
- ¼ cup slivered fresh basil
- ¼ cup sliced Kalamata olives
- ¼ cup slivered red onion
Preparation
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Active
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Ready In
- 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.
- Serving size: 2¾ cups
- 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
Reviews 3
August 20, 2017
By: Linda Burns
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.
February 22, 2017
By: Patricia Collins
Delicious as is!
