Skip to main content


Citrus Chicken and Edamame Salad
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 (1 1/2 to 1 3/4 lb.) Inspirations Chicken Tenders
1/2 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 frisee or romaine 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
2 Tbsp. fresh lime juice
4 Tbsp. fresh orange juice
1 Tbsp. Dijon mustard
6 Tbsp. canola oil
1 tsp. honey
1/4 teaspoon chili flakes or to taste
+ Add to Shopping List
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
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