Grilled Chicken with Edamame Salad

Grilled Chicken with Edamame Salad

Serves 2.

Adapted from Self Magazine's recipe of the week. I'll be honest, the whole edamame salad business had me a little skeptical. It just seemed like a strange combination to me, BUT it surprised both myself and The Mr. I thought for sure it would get pushed around his plate a few times, a couple bites gone at the end of dinner. Instead, he ate almost the whole serving. We both agreed that, while it was good, we're not sure how fast we'll rush to make it again. The chicken, on the other hand, got split reviews from us. I really enjoyed it -- it was fresh, juicy, and summery. The Mr. doesn't love "citrus" with his "meats." So, if you're like The Mr., steer clear, but if you're like The Little Lady, and can appreciate a little citrus marinade, fire up your grill!

Chicken:

2 boneless, skinless chicken breasts

1/2 c. fresh orange juice

2 T. oil

2 t. soy sauce

1 t. grated ginger

Salad:

14 oz. bag of frozen edamame, shelled

1/2 c. julienned red onion

1/4 c. cored, seeded, and julienned bell pepper, yellow or orange

1 navel orange, peeled and thinly sliced

Dressing:

3 T. rice vinegar

2 T. oil

1 t. soy sauce

1/4 t. grated ginger

Mix together orange juice, oil, soy sauce, and ginger, and allow chicken to marinate for a few hours or overnight.

Combine salad ingredients in a bowl. Whisk together dressing ingredients and pour over salad.

Grill chicken, slice, and serve with edamame salad.