Chicken, Edamame, and Rice Salad

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Photo: Oxmoor House
Prep Time
13 Mins
Cook Time
5 Mins
Yield
4 servings (serving size: about 3/4 cup salad and 1 radicchio leaf)
April 2009
RECIPE BY 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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Cooking Light Fresh Food Fast

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