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Pan-Fry

Citrus Chicken and Edamame Salad
Ingredients
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.
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
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Citrus Chicken and Edamame Salad

Citrus Chicken and Edamame Salad

Citrus Chicken and Edamame Salad
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:10 minutes
directions
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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