Edamame & Chicken Greek Salad
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
Ingredients
Directions
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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.
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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.
Tips
Make Ahead Tip: Refrigerate cooked chicken (Step 1) for up to 3 days.
Nutrition Facts
1/2 starch, 1 1/2 vegetable, 2 1/2 lean meat, 1/2 medium-fat meat, 2 1/2 fat