Nicole Ciuppa, RDN
Kaleidoscope Grilled Chicken Salad
1 1/3 cups boiled edamame
1 1/2 cups lettuce, chopped
4 medium celery stalks, sliced
4 mini seedless cucumber, sliced
1 1/2 cups shredded carrots
1 1/2 cups shredded red cabbage
4 Tablespoons red onion, chopped
4 cups cooked orange sweet potatoes
12 oz grilled chicken breast
extra virgin olive oil
Bring a sauce pot full of water to a boil and pour in the frozen edamame. Cook for about 4-5 minutes until tender. Remove from the water and drain. Set aside to cool.
Slice celery and cucumber. Chop lettuce and red onion. Set aside.
To cook sweet potatoes, either place into the oven at 400 F for around 40-45 minutes or microwave on high, until softened. A fork should be able to be stuck through the thickest part of the potato.
Toss all of the vegetables, except for the sweet potatoes, in a large bowl.
Heat a skillet on medium heat coating the bottom of the pan with olive oil. Cook the chicken breasts on medium heat flipping once the underside is golden brown. *The internal temperature should be at least 160 F for 15 seconds.
Once the chicken is cooked, remove from the heat and cut into small cubes. Toss the chicken into the salad bowl with the vegetables.
Serve the salad onto a dish next to the cooked sweet potatoes. Drizzle the salad with extra virgin olive oil and sprinkle with salt and black pepper to taste.