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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


Recipe Summary test

30 mins


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

2 3/4 cups
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.

1/2 starch, 1 1/2 vegetable, 2 1/2 lean meat, 1/2 medium-fat meat, 2 1/2 fat