Edamame and Blueberry Salad with Herbed Chicken Edamame and Blueberry Salad with Herbed Chicken

Food styling by David Grenier | Prop styling by Sabrian Linn Image by: Jeff Coulson

You'll love the unexpected combination of edamame and blueberries in this peppery arugula salad.

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Lemon-Basil Vinaigrette:


Lemon-Basil Vinaigrette: In small bowl, whisk together lemon zest, lemon juice, basil, mustard, salt and pepper; slowly whisk in oil. Set aside.

Salad: In saucepan of boiling salted water, cook edamame for 1 minute. Drain and let cool to room temperature.

Meanwhile, between plastic wrap, use meat mallet or heavy-bottomed saucepan to flatten chicken to 1/2-inch (1 cm) thickness.

Whisk together oil, thyme, tarragon, basil, salt and pepper; rub over chicken. Let stand for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes. Slice chicken.

In large bowl, toss together edamame, arugula, blueberries, pumpkin seeds and vinaigrette. Top with chicken.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 363 mg
  • Sugars 6 g
  • Protein 35 g
  • Calories 420.0
  • Total fat 26 g
  • Potassium 804 mg
  • Cholesterol 65 mg
  • Saturated fat 4 g
  • Total carbohydrate 15 g


  • Iron 29.0
  • Folate 88.0
  • Calcium 10.0
  • Vitamin A 10.0
  • Vitamin C 32.0
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Lunch & Dinner

Edamame and Blueberry Salad with Herbed Chicken