Chicken, edamame and rice salad


Chicken, edamame and rice salad

Servings: 4

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.



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