Chicken, edamame and rice salad
Preparation time: 40 min
1 package (8.8 oz) microwavable long-grain white rice
1 1/4 cups frozen shelled edamame (from 10- to 12-oz bag)
1 cup chopped cooked chicken breast
2 tablespoons finely chopped fresh mint leaves
1 tablespoon grated gingerroot
2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
4 leaves radicchio
1. Cook rice in microwave as directed on package.
2. In small microwavable bowl, place edamame and 3 tablespoons water. Cover with microwavable plastic wrap. Microwave on High 3 minutes. Let stand 2 minutes; drain.
3. In large bowl, mix rice, edamame, chicken, mint, gingerroot, vinegar, oil and salt. Spoon about 3/4 cup salad onto each radicchio leaf.