Chicken, Rice, and Edamame Salad

This chicken salad breaks out of the traditional chicken salad class with its rice vinegar and mint flavors that sing to your taste buds.

Chicken, Edamame, and Rice Salad

The distinct and powerful taste combination of fresh ginger and mint lends a burst of flavor to this main-dish salad.

Prep: 11 minutes; Cook: 5 minutes; Other: 2 minutes

Yield: 4 servings (serving size: about 3/4 cup salad and 1 radicchio leaf)

Ingredients

• 1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)  {I just used approximately 1 1/2 cups of cooked long-grain rice}
• 1 1/4 cups frozen shelled edamame (green soybeans)
• 3 tablespoons water
• 1 cup diced cooked chicken breast
• 2 tablespoons chopped fresh mint
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 4 radicchio leaves (optional)

Preparation

1. Microwave rice according to package directions. Set aside; keep warm.
2. Combine edamame and 3 tablespoons water in a small bowl. Cover with plastic wrap. Microwave at HIGH 3 minutes. Let stand 2 minutes; drain.
3. Combine rice, edamame, chicken, and next 5 ingredients in a large bowl; toss to coat. Serve over radicchio.

Cooking Light Fresh Food Fast, Oxmoor House 2009.