Edamame Chicken Salad
This colorful, crunchy salad uses julienne-cut vegetables instead of noodles and can be made into a vegetarian dish by substituting tofu for the chicken.
- 1 1/4 cups frozen shelled edamame beans (green soybeans)
- 1 cup water
- 3 tablespoons reduced-fat creamy peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 garlic clove
- 1 medium carrot, peeled
- 1 small zucchini
- 1 small yellow squash
- 1 cup diced cooked chicken
- Thinly sliced green onion and chopped peanuts (optional)
Place edamame beans and water in Large Micro-Cooker®; microwave on HIGH 3-4 minutes or until beans are hot. Drain and cool completely. Meanwhile, in Classic Batter Bowl, combine peanut butter, oil, soy sauce, vinegar and garlic pressed with Garlic Press; mix well.
Cut carrot, zucchini and yellow squash into julienne strips using Julienne Peeler. Or, grate carrot, zucchini and yellow squash into long strips with Veggie Strip Maker (be careful to avoid seeds with zucchini and squash); add chicken and beans. Chill 30 minutes or until ready to serve. Add peanut butter mixture; toss to coat. Sprinkle with green onions and peanuts, if desired. Serve immediately.
- 2 servings
Nutrients per serving:
Calories 530, Total Fat 24 g, Saturated Fat 4.5 g, Cholesterol 60 mg, Carbohydrate 36 g, Protein 43 g, Sodium 560 mg, Fiber 15 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 5 1/2 medium-fat meat (1 1/2 carb)
Edamame (eh-dah-MAH-meh) is the Japanese name for fresh soybeans. Edamame are bright to dark green in color and are served in many Japanese restaurants, steamed and salted, as a snack. They are available frozen in larger supermarkets and can be found fresh in Asian markets. Three cups of edamame in the pods will yield about 1 cup shelled.