This salad is packed with protein
This healthy dinner-salad recipe with cucumber, feta, basil and olives has edamame added for extra protein. Serve with toasted pita brushed with olive oil and sprinkled with oregano.
GREEK SALAD WITH EDAMAME AND CHICKEN
Servings: 4
Serving size: 2 3/4 cups Active time: 30 minutes
Total time: 30 minutes Ingredients:
1 (8-ounce) boneless,
skinless chicken breast, trimmed 1/4 cup red-wine vinegar 3 tablespoons extra-virgin olive oil 1/4 teaspoon salt
1/4 teaspoon ground pepper 8 ounces frozen shelled edamame
(about 1 1/2 cups), thawed 8 cups chopped romaine
(about 2 romaine hearts)
1 cup halved cherry or
grape tomatoes
1/2 European cucumber, sliced 1/2 cup crumbled feta cheese 1/4 cup slivered fresh basil
1/4 cup sliced Kalamata olives 1/4 cup slivered red onion
Directions:
1. Place chicken in a medium
saucepan, and add water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, and cook until an instantread thermometer inserted into the chicken registers 165 degrees, 12 to 15 minutes.
2. Transfer the chicken to a clean cutting board, and let cool for 5 minutes; shred or chop into bite-size pieces.
3. Meanwhile, whisk the vinegar, oil, salt and pepper in a large bowl. Add the edamame, romaine, tomatoes, cucumber, feta, basil, olives, onion and chicken; toss to coat.
To make ahead: Refrigerate the cooked chicken (Step 1) for up to three days.
Recipe nutrition per serving:
336 calories; 22 grams fat (5 grams saturated, 12 grams monounsaturated); 48 milligrams cholesterol; 14 grams carbohydrate; 0 grams added sugars; 5 grams total sugars; 22 grams protein; 6 grams fiber; 550 milligrams sodium;
and 755 milligrams potassium.
Nutrition bonus: Vitamin A, 180 percent daily value; folate, 81 percent DV; vitamin C, 24 percent DV; potassium, 22 percent DV; calcium and magnesium, 19 percent DV; and iron, 18 percent DV.