Edamame & Chicken Greek Salad

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.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1 8-ounce boneless skinless chicken breast, trimmed
• ¼ cup red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 8 ounces frozen shelled edamame (about 1½ cups), thawed
• 8 cups chopped romaine (about 2 romaine hearts)
• 1 cup halved cherry or grape tomatoes
• ½ European cucumber, sliced
• ½ cup crumbled feta cheese
• ¼ cup slivered fresh basil
• ¼ cup sliced Kalamata olives
• ¼ 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 instant-read thermometer inserted into the chicken registers 165°F, 12 to 15 minutes. Transfer the chicken to a clean cutting board and let cool for 5 minutes; shred or chop into bite-size pieces.
2. Meanwhile, whisk vinegar, oil, salt and pepper in a large bowl. Add edamame, romaine, tomatoes, cucumber, feta, basil, olives, onion and the chicken; toss to coat.
   

© Dotdash Meredith. All rights reserved. Used with permission.