Edamame Chicken Salad

This just might be one of my new favorite recipes! This was simply delicious! I absolutely LOVED how it used julienne strips of vegetables as a substitution for noodles. I love julienne-cut vegetables - so pretty!

And here is the final product:

Mmm mmm mmm!! There was so much flavor in this dish! My husband and I both love edamame. We had it for the first time a few months ago and instantly fell in love! I'm super excited to realize now that you can buy it frozen in the grocery store. In case you are unsure what edamame is, the cookbook says, "Edamame (eh-dah-MAH-meh) is the Japanese name for fresh soybeans. Edamame are bright to dark green in color and are served in many Japanese restaurants, steamed and salted, as a snack. They are available frozen in larger supermarkets and can be found fresh in Asian markets. Three cups of edamame in the pods will yield about 1 cup shelled." Next time you go to a Japanese restaurant, make sure to order some edamame! You will love it!

This was very simple to put together. Because the meal is to be chilled for some time, you could definitely put this together in the morning before work or even the night before and then dinner will be ready when you get home! The peanut butter mixture was terrific. The whole thing was terrific! All of the flavors combined was really quite delicious. I highly recommend this one!!

Edamame Chicken Salad
Pampered Chef: Cooking for Two & More
Published by The Pampered Chef, Ltd. in 2006.

Prep time: 20 minutes  Total time: about 50 minutes  Yield: 2 servings

1 1/4 cups frozen shelled edamame beans (green soybeans)
1 cup water
3 tablespoons reduced-fat creamy peanut butter
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
1/4 cup rice vinegar
1 garlic clove
1 medium carrot, peeled
1 small zucchini
1 small yellow squash
1 cup diced cooked chicken
Thinly sliced green onion and chopped peanuts (optional)

1. Place edamame beans and water in Large Micro-Cooker; microwave on high 3-4 minutes or until beans are hot. Drain and cool completely. Meanwhile, in Classic Batter Bowl, combine peanut butter, oil, soy sauce, vinegar and garlic pressed with Garlic Press; mix well.
2. Cut carrot, zucchini and yellow squash into julienne strips using Julienne Peeler; add chicken and beans. Chill 30 minutes or until ready to serve. Add peanut butter mixture; toss to coat. Sprinkle with green onions and peanuts, if desired. Serve immediately.