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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 31%
  • Fat: 8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.6g
  • Carbohydrate: 23.5g
  • Fiber: 2.4g
  • Cholesterol: 30mg
  • Iron: 1.6mg
  • Sodium: 399mg
  • Calcium: 49mg

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. 1. Microwave rice according to package directions. Set aside; keep warm.
  2. 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. 3. Combine rice, edamame, chicken, and next 5 ingredients in a large bowl; toss to coat. Serve over radicchio.
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