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Sauteed Chicken and Edamame Salad
Sauteed Chicken and Edamame Salad
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From: Diabetic Living Magazine
Deli chicken slices and edamame are heated on the stove with vegetables and then served over baby spinach with light Italian dressing in this warm salad recipe. The broken, baked pita crisps sprinkled on top add a nice crunch.
- By: Diabetic Living Magazine
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.
- 1½ teaspoons olive oil
- 6 ounces roasted chicken breast cuts, such as Oscar Mayer® brand
- 1 cup frozen sweet soybeans (edamame), thawed
- 1 cup chopped celery
- ¾ cup chopped green sweet pepper
- 2 cups cherry tomatoes, quartered
- ¼ cup thinly sliced green onions
- 3 tablespoons light Italian vinaigrette salad dressing, such as Wishbone® brand
- 4 cups fresh baby spinach
- 1 ounce baked pita crisps, such as Stacy's® brand, broken
- 2 tablespoons finely shredded Parmesan cheese
- ⅛ teaspoon freshly ground black pepper
Preparation
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Prep
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Ready In
- In a large skillet heat oil over medium-high heat. Add the next four ingredients (through sweet pepper). Cook 5 minutes or until chicken is heated through and vegetables are crisp-tender, stirring occasionally. Stir in the next three ingredients (through salad dressing).
- Serve chicken mixture over spinach. Top with the remaining ingredients. If desired, toss to combine.
- Serving size: 2 cups
- Per serving: 218 calories; 8 g fat(1 g sat); 6 g fiber; 18 g carbohydrates; 20 g protein; 160 mcg folate; 32 mg cholesterol; 6 g sugars; 5,534 IU vitamin A; 84 mg vitamin C; 134 mg calcium; 4 mg iron; 526 mg sodium; 521 mg potassium
- Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (111% dv), Folate (40% dv), Iron (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 lean protein, 1½ vegetable, 1 fat, ½ starch
