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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pita bread makes for fantastic croutons in this simple yet tasty main-dish salad that features a homemade dressing. Ingredients:
1 pita bread (6 inches), chopped |
1 cup frozen shelled edamame, thawed |
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
2 teaspoons olive oil |
1 package (6 ounces) fresh baby spinach |
1 cup shredded carrots |
2 medium tomatoes, chopped |
1/4 cup crumbled garlic and herb feta cheese |
dressing: |
2 tablespoons cider vinegar |
2 tablespoons olive oil |
2 tablespoons soy sauce |
2 teaspoons sesame seeds |
1 garlic clove, minced |
1 teaspoon honey |
1/4 teaspoon ground ginger |
dash pepper |
Directions:
1. Place pita bread on a baking sheet. Bake at 350° for 8-10 minutes or until lightly toasted.
2. Meanwhile, cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until chicken juices run clear.
3. In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad and toss to coat. Divide among four serving plates; top with chicken. Serve immediately. Yield: 4 servings.
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