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Edamame & Chicken Greek Salad

Yield 4 servings

Servings 4

Active Time 30 minutes

Total Time 30 minutes

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.


  • 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 1 1/2 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


  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.


Make Ahead Tips

  • Refrigerate cooked chicken (Step 1) for up to three days.


Per serving336 Calories, Total Fat: 22 g, Saturated Fat: 5 g, Cholesterol: 48 mg, Carbohydrates: 14 g, Fiber: 6 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 22 g, Sodium: 550 mg, Potassium: 755 mg, Folate: 323 mcg, Calcium: 186 mg

Carbohydrate Servings: 1

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