Chicken, Edamame, and Rice Salad

Photo: Oxmoor House
The distinct and powerful taste combination of fresh ginger and mint lends a burst of flavor to this main-dish salad.

Prep: 11 minutes; Cook: 5 minutes; Other: 2 minutes

Yield:

4 servings (serving size: about 3/4 cup salad and 1 radicchio leaf)

Recipe from

Recipe Time

Prep: 13 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 235
Caloriesfromfat 31 %
Fat 8 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 1.3 g
Protein 16.6 g
Carbohydrate 23.5 g
Fiber 2.4 g
Cholesterol 30 mg
Iron 1.6 mg
Sodium 399 mg
Calcium 49 mg

Ingredients

1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1 1/4 cups frozen shelled edamame (green soybeans)
3 tablespoons water
1 cup diced cooked chicken breast
2 tablespoons chopped fresh mint
1 tablespoon grated peeled fresh ginger
2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
4 radicchio leaves

Preparation

1. Microwave rice according to package directions. Set aside; keep warm.

2. Combine edamame and 3 tablespoons water in a small bowl. Cover with plastic wrap. Microwave at HIGH 3 minutes. Let stand 2 minutes; drain.

3. Combine rice, edamame, chicken, and next 5 ingredients in a large bowl; toss to coat. Serve over radicchio.

Note:

Cooking Light Fresh Food Fast

April 2009