Chicken Salad and Dressing
Posted: April 19th, 2010, 12:02 pm
1 cup frozen shelled edamame (soybeans), thawed
1 lb. boneless, skinless, chicken breats, cut into 1/2-in strips
1 t. olive oil
1 (6oz) pkg. fresh baby spinach
1 c. shredded carrots
2 med. tomatoes, chopped
1/4 c. crumbled garlic and herb feta cheese
Dressing:
2 T. cider vinegar
2 T. olive oil
2 T. soy sauce
1 garlic clove, minced
1 t. honey
1/4 t. ground ginger
Dash pepper
Cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until juices run clear.
In a large bow, combine spinach, carrots, tomatoes, cheese, and edamame. In a small bowl, whisk dressing ingredients; drizzle over salad and toss to coat. Divide between plates and top with chicken. Serve immediately.
1 lb. boneless, skinless, chicken breats, cut into 1/2-in strips
1 t. olive oil
1 (6oz) pkg. fresh baby spinach
1 c. shredded carrots
2 med. tomatoes, chopped
1/4 c. crumbled garlic and herb feta cheese
Dressing:
2 T. cider vinegar
2 T. olive oil
2 T. soy sauce
1 garlic clove, minced
1 t. honey
1/4 t. ground ginger
Dash pepper
Cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until juices run clear.
In a large bow, combine spinach, carrots, tomatoes, cheese, and edamame. In a small bowl, whisk dressing ingredients; drizzle over salad and toss to coat. Divide between plates and top with chicken. Serve immediately.
