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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015




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; protein 22.3g; carbohydrates 14.2g; dietary fiber 5.9g; sugars 5.1g; fat 21.6g; saturated fat 5.4g; cholesterol 48mg; vitamin a iu 8994.2IU; vitamin c 14.6mg; folate 323.4mcg; calcium 185.9mg; iron 3.2mg; magnesium 75.8mg; potassium 754.8mg; sodium 512.6mg; thiamin 0.3mg.

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