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Citrus Chicken and Edamame Salad

Citrus Chicken and Edamame Salad

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

Citrus Chicken and Edamame Salad
28 oz Hannaford Inspirations All-Natural Boneless Chicken Tenders
1/2 teaspoon Salt
1/4 teaspoon Black pepper, ground
1 tablespoon Olive oil
8 oz Soybeans, edamame, frozen and shelled
2 each Navel orange
6 cup Hannaford Inspirations Spring mix
1 cup Fresh romaine lettuce, chopped
2 each Medium stalks celery, chopped
1 each Red bell pepper
1/4 cup Fresh red onion slices
1/2 cup Dry roasted, unsalted cashews
2 tablespoon Fresh lime juice
4 tablespoon Orange juice
1 tablespoon Dijon mustard
6 tablespoon Canola oil
1 teaspoon Honey
1/4 teaspoon Crushed red pepper flakes

directions:

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.
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.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients  
28 oz Hannaford Inspirations All-Natural Boneless  
1/2 teaspoon Salt  
1/4 teaspoon Black pepper, ground  
1 tablespoon Olive oil  
8 oz Soybeans, edamame, frozen and shelled  
2 each Navel orange  
6 cup Hannaford Inspirations Spring mix  
1 cup Fresh romaine lettuce, chopped  
2 each Medium stalks celery, chopped  
1 each Red bell pepper  
1/4 cup Fresh red onion slices  
1/2 cup Dry roasted, unsalted cashews  
2 tablespoon Fresh lime juice  
4 tablespoon Orange juice  
1 tablespoon Dijon mustard  
6 tablespoon Canola oil  
1 teaspoon Honey  
1/4 teaspoon Crushed red pepper flakes  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 1139 kcal (56%)
Calories from Fat 774 kcal (0%)
Total Fat 86 g (132%)
Saturated Fat 25 g (125%)
Cholesterol 82 mg (27%)
Sodium 1262 mg (52%)
Total Carbohydrates 77 g (25%)
Dietary Fiber 22 g (88%)
Protein 62 g (103%)
Vitamins
Vitamin A 6136 IU (122%)
Vitamin C 106 mg (176%)
Minerals
Calcium 274 mg (5%)
Iron 27 mg (45%)
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