chicken rice and edamame salad

This recipe is packed with protein, cooks quickly and refrigerates beautifully to be heated up later for a quick and filling meal.



250g microwaveable cooked brown rice

1 ¼ cups frozen shelled edamame

3 tbsp water

1 cup diced cooked chicken

2 tbsp chopped fresh mint

1 tbsp grated peeled fresh ginger

2 tbsp rice vinegar

1 tbsp canola oil

¼ tsp salt

Pepper to taste

Salad greens



  1. Microwave rice according to directions on the package and set aside. Keep warm.
  2. In a small bowl, add edamame and water then cover with plastic and microwave for 3 minutes on high.
  3. Dressing: In a clean jar add mint, ginger, vinegar, oil and salt and shake gently to combine.
  4. Combine rice, chicken, edamame and dressing in a bowl and gently toss. Add pepper to taste.
  5. Serve with salad greens.



This dish works with any type of rice – use what you have on hand. For a vegetarian twist – substitute the chicken with tofu.