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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken, Edamame, and Rice Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy