Sweet and Spicy Edamame Salad With Shiitakes and Chicken Recipe

Name: Sweet and Spicy Edamame Salad With Shiitakes and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups boneless skinless cooked chicken, diced (you can also use leftover chicken or pork which is a great way to clean out your cabinet); 2 teaspoons olive oil; 1 teaspoon salt; ½ teaspoon ground black pepper; 7 ounces one box of quick cooking couscous, I like Near East brand but you can use any kind you like, and I also cook it in vegetable broth to a (follow directions on the package); 1 -2 ounce dried shiitake mushroom (One package of the shitake mushrooms, I rehydrate in hot boiling water and get out approximately 1 c); 1 cup fresh shiitake mushroom, thin sliced; 1 ½ cups edamame, shelled (I find them right in the grocery store freezer section); 4 scallions, diced fine; 1 tablespoon olive oil to saute the vegetables; 2 tablespoons sesame oil; 1 tablespoon vegetable oil; 1 tablespoon soy sauce; 3 tablespoons mushrooms, water from the shitakis; ¼ teaspoon red pepper flakes (to taste); 1 teaspoon honey; 3 tablespoons toasted sesame seeds; 1 teaspoon kosher salt, to taste; ½ teaspoon ground black pepper, to taste

Servings: persons

1 ½ cups boneless skinless cooked chicken, diced (you can also use leftover chicken or pork which is a great way to clean out your cabinet)
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
7 ounces one box of quick cooking couscous, I like Near East brand but you can use any kind you like, and I also cook it in vegetable broth to a (follow directions on the package)
1 -2 ounce dried shiitake mushroom (One package of the shitake mushrooms, I rehydrate in hot boiling water and get out approximately 1 c)
1 cup fresh shiitake mushroom, thin sliced
1 ½ cups edamame, shelled (I find them right in the grocery store freezer section)
4 scallions, diced fine
1 tablespoon olive oil to saute the vegetables
2 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
3 tablespoons mushrooms, water from the shitakis
¼ teaspoon red pepper flakes (to taste)
1 teaspoon honey
3 tablespoons toasted sesame seeds
1 teaspoon kosher salt, to taste
½ teaspoon ground black pepper, to taste

1
Prepare the chicken -- just sprinkle on salt and pepper and a little olive oil and then bake at 425 on a baking sheet lined with foil for 15-20 minutes until golden brown.
2
Cool and chop.
3
Set in a large bowl for later.
4
This is also a great use of left over chicken.
5
Mushrooms -- Rehydrate the mushrooms as the chicken cooks -- the easiest way is just to put in a small bowl and then top with boiling water (I just did the water in the microwave) Then I covered with plastic wrap and let it sit 5-10 minutes, just use enough water to cover is all you need.
6
Once soft and rehydrated, slice the mushrooms.
7
Reserve 3 tablespoons of the mushroom liquid for the salad.
8
Dressing -- In a measuring cup or small cup add in the sesame oil, soy sauce, honey, the mushroom water, salt and pepper.
9
You can always add more if you want.
10
Mix up and set to the side.
11
Sesame seeds -- In the small sauce pan you plan to cook the vegetables in, heat to medium without the oil and cook the sesame seeds for just a minute until lightly toasted.
12
Remove and Just set on a paper plate or paper towel for later.
13
They just take a minute.
14
Vegetables -- In that same saute pan, add the olive oil and saute the red pepper flakes, fresh shitaki mushrooms and cook 2-3 minutes until the mushrooms are slightly soft.
15
Then add in the edamame, scallions and the dried shitakis sliced.
16
Cook just a minute or two to heat everything up.
17
Then add in the dressing.
18
Couscous -- As you cook the vegetables, cook the couscous.
19
It is so simple.
20
Add the couscous to a bowl and pour over HOT LIQUID.
21
Now you can use water or I prefer to use broth.
22
It adds tons of flavor.
23
That is it.
24
Put a towel or plate on top and 5 minutes and it is done.
25
So the couscous is done -- so should the vegetables -- and so is the chicken.
26
So just fluff the couscous, add the chicken already diced and add the vegetables already mixed with the dressing.
27
Add in the sesame seeds at the last moment and toss and enjoy.
28
This is great warm, room temp or even cold.
29
It is a light healthy salad but goes with anything.
30
And the cost of the shitakis -- well worth it.
31
It serves so many and the leftovers make a great light salad for lunch.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 ½ cups boneless skinless cooked chicken, diced (you can also use leftover chicken or pork which is a great way to clean out your cabinet), 2 teaspoons olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, and more.

Yes, Sweet and Spicy Edamame Salad With Shiitakes and Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet and Spicy Edamame Salad With Shiitakes and Chicken

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