Edamame & chicken greek salad

Delight in a harmonious blend of flavors with this Edamame & Chicken Greek Salad. Taste the freshness of crunchy veggies & tender chicken pieces in every bite. Perfect for a quick and nutritious meal.

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
• 230g 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

Instructions:

1. Add chicken into a medium-sized saucepan and pour water until it covers the chicken by 2 inches. Allow it to boil. Lower the heat and let it simmer until a thermometer shows 70 °C when inserted into the chicken, which will take around 12 to 15 minutes. Move the chicken to a cutting board and wait for 5 minutes before shredding or chopping it into small pieces.
2. Simultaneously, mix vinegar, oil, salt, and pepper in a big bowl. Include edamame, romaine, tomatoes, cucumber, feta, basil, olives, onion, and the cooked chicken; stir well to ensure everything is evenly coated.

Summary:

• Calories: 1297 kcal
• Fat: 80 g
• Protein: 98 g
• Carbs: 55 g
• Potassium: 3495 mg
• Magnesium: 331 mg