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Sauteed Chicken and Edamame Salad

Sauteed Chicken and Edamame Salad

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  • Makes: 4 servings
  • Start to Finish 20 mins
  • Serving Size: 2 cups each
  • Carb Grams Per Serving: 18

Ingredients

  • 1 1/2 teaspoons olive oil
  • 6 ounces roasted chicken breast cuts, such as Oscar Mayer brand
  • 1 cup frozen sweet soybeans (edamame), thawed
  • 1 cup chopped celery
  • 3/4 cup chopped green sweet pepper
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons light Italian vinaigrette salad dressing, such as Wishbone brand
  • 4 cups fresh baby spinach
  • 1 ounce baked pita crisps, such as Stacy's brand, broken
  • 2 tablespoons finely shredded Parmesan cheese
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. In a large skillet heat oil over medium-high heat. Add the next four ingredients (through sweet pepper). Cook 5 minutes or until chicken is heated through and vegetables are crisp-tender, stirring occasionally. Stir in the next three ingredients (through salad dressing).
  2. Serve chicken mixture over spinach. Top with the remaining ingredients. If desired, toss to combine.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 218 cal., 8 g total fat (1 g sat. fat), 32 mg chol., 526 mg sodium, 18 g carb. (6 g fiber, 6 g sugars), 20 g pro.

Diabetic Exchanges

Fat (d.e): 1; Lean Meat (d.e): 2; Starch (d.e): 0.5; Vegetables (d.e): 1.5;