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Citrus Chicken and Edamame Salad
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Citrus Chicken and Edamame Salad
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 30 minutes
Cook Method:
 stovetop
Cook Temp:
 medium-high
Directions:
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This salad is light and refreshing, with lots of healthful vegetables, juicy slices of chicken, and a citrus-based dressing. You can also create a vegetarian version of this delightful dish by substituting tofu for the chicken.

Salad
1 (1 1/2 to 1 3/4 lb.) pkg. Inspirations Chicken Tenders
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 cup frozen, shelled edamame beans
2 navel oranges
1 (7 oz.) pkg. Inspirations Spring Mix (about 6 cups)
1 cup chopped romaine or frisee lettuce
2 celery stalks, peeled, halved lengthwise, and very thinly sliced
1 red bell pepper, cored and cut into thin strips
1/4 red onion, very thinly sliced (about 1/4 cup)
1/2 cup unsalted roasted cashews

Dressing
2 Tbsp. fresh lime juice
4 Tbsp. fresh orange juice
1 Tbsp. Dijon mustard
6 Tbsp. canola oil
1 tsp. honey
1/4 tsp. chili flakes or to taste
1/4 tsp. salt

1. Season chicken tenders with salt and pepper. In a large nonstick skillet, over medium-high heat, heat oil and saute chicken 6 to 8 minutes on each side, until chicken is just cooked (165 degrees on an instant-read thermometer). Remove from heat and let cool for 10 minutes. Thinly slice chicken on the diagonal.
2. While the chicken cooks, bring a small pot of water to a boil. Add edamame beans to boiling water and cook for 4 minutes; drain and run beans under cold water to stop cooking process and to keep them bright green.
3. Peel oranges and pull segments apart by hand. Remove any seeds or stringy pith. Cut segments in half. In a wide bowl or platter, combine oranges, lettuce, celery, red pepper, red onion, and edamame.
4. Combine dressing ingredients in a blender and blend until creamy. Alternatively, place in a jar with a tight-fitting lid and shake until ingredients are blended. To serve, place sliced chicken on top of the greens, sprinkle with cashews, and pass the dressing on the side.

Recipe courtesy of Hannaford fresh September-October 2008.
28 oz Hannaford Inspirations All-Natural Boneless Chicken Tenders
1/2 tsp Salt
1/4 tsp Black pepper, ground
1 Tbs Olive oil
8 oz Soybeans, edamame, frozen and shelled
2 ea Navel orange
6 cup Hannaford Inspirations Spring mix
1 cup Fresh romaine lettuce, chopped
2 ea Medium stalks celery, chopped
1 ea Red bell pepper
1/4 cup Fresh red onion slices
1/2 cup Dry roasted, unsalted cashews
2 Tbs Fresh lime juice
4 Tbs Orange juice
1 Tbs Dijon mustard
6 Tbs Canola oil
1 tsp Honey
1/4 tsp Red, crushed chili pepper flakes


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