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Edamame & Chicken Greek Salad

MP9276_Conrad

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.

Servings

4 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 18-ounce boneless skinless chicken breast, trimmed
  • 1/4cup red-wine vinegar
  • 3tablespoons extra-virgin olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 8ounces frozen shelled edamame (about 1 1/2 cups), thawed
  • 8cups chopped romaine (about 2 romaine hearts)
  • 1cup halved cherry or grape tomatoes
  • 1/2European cucumber, sliced
  • 1/2cup crumbled feta cheese
  • 1/4cup slivered fresh basil
  • 1/4cup sliced Kalamata olives
  • 1/4cup slivered red onion

Instructions

  1. 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.
  2. 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

Refrigerate cooked chicken (Step 1) for up to 3 days.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 336kcal
Carbohydrate Total 14g
Total Sugars 5g
Added Sugars 0g
Fiber 6g
Total Fat 22g
Saturated Fat 5g
Mono Saturated Fat 12g
Cholesterol 48mg
Sodium 550mg
Protein 22g
Potassium 755mg
Calcium 186mg
Chromium 2mcg
Folate 323mcg
Omega-6 2g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 6mg