Grilled Chicken and Edamame Salad

Juicy chicken served over salad of romaine, edamame, corn, tomatoes, celery and onion with a mustard vinaigrette

By: Virginia Willis, Celebrity Chef

Prep Time: 1 hr 15 min
Cook Time: 16 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 boneless, skinless chicken breast halves (about 4 ounces each)
1 tablespoon prepared balsamic vinaigrette
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen edamame soybeans, thawed
½ cup frozen corn, thawed
1/3 cup diced and seeded tomato
1/3 cup diced onion
3 tablespoons diced celery
1¼ teaspoons chopped, fresh basil leaves
1¼ teaspoons minced garlic
4 cups shredded romaine lettuce

Allergens:

Mustard, Soy

Nutritional Information

Directions:

Place chicken in large resealable plastic bag or glass dish. Add vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
Meanwhile, mix oil, vinegar, mustard, salt and pepper in large bowl with wire whisk until well blended. Add edamame, corn, tomato, onion, celery, basil and garlic; toss to coat well. Refrigerate until ready to serve.
Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat for 6 to 8 minutes per side or until cooked through, turning occasionally.
Toss edamame salad with shredded lettuce until well mixed. Divide evenly among 4 serving plates. Slice and arrange 1 grilled chicken breast on top of each salad. Serve immediately.