Chicken and Edamame Couscous Salad

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Chicken and Edamame Couscous SaladRecipe
Photo: Jennifer Causey; Styling: Lindsey Lower


Dried cranberries complement the sweet and tangy dressing on this salad, while roasted peanuts contribute a nice crunch.
Serves 6 (serving size: 1 cup)


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3/4 cup water
2/3 cup uncooked whole-wheat couscous
3/4 cup frozen shelled edamame
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups coarsely chopped baby spinach
2 cups shredded skinless, boneless rotisserie chicken breast
1/3 cup thinly sliced green onions
1/4 cup coarsely chopped dried cranberries
3 tablespoons chopped unsalted, dry-roasted peanuts


1. Bring 3/4 cup water to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Transfer to a bowl.

2. Cook edamame according to package directions; drain. Rinse with cold water; drain.

3. While edamame cooks, combine orange juice and next 5 ingredients (through pepper), stirring well with a whisk. Add edamame, spinach, and next 3 ingredients (through cranberries) to couscous. Pour orange juice mixture over salad; toss to coat. Sprinkle with chopped peanuts.

Created date

August 2014

Nutritional Information

Calories 272
Fat 9.7 g
Satfat 1.4 g
Monofat 5.1 g
Polyfat 1.5 g
Protein 22 g
Carbohydrate 27 g
Fiber 5 g
Cholesterol 44 mg
Iron 2 mg
Sodium 374 mg
Calcium 45 mg