Lean Greens and Bean Salad

Here’s the second recipe in the summer salad series. If you’ve ever complained about not getting full from a salad then this is the one for you. Chicken, edamame beans and brown rice will leave you feeling satisfied without feeling sluggish.

Lean Greens and Bean Salad

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: Serves 4


For the Dressing

  • Handful cilantro (leaves and stems)

  • Zest of ½ a lime

  • Juice of 1 lime

  • 1 tbsp. white wine vinegar

  • ½ of jalapeno

  • ¼ tsp. ginger

  • ⅛ tsp. honey

  • ⅓ cup extra virgin olive oil

  • Salt and pepper to taste

For the Salad

  • 2 skinless boneless chicken breasts, pounded to an even thickness (approx. ¾ of an inch)

  • 1 tbsp. grape seed oil

  • Salt and pepper

  • 1 head curly endive lettuce

  • 1 cup cooked brown rice

  • 2 cups cooked broccoli florets

  • ½ cup cooked, shelled edamame beans

  • ¼ cup shelled pistachios

  • 1 avocado, sliced

  • 4 green onions, chopped

  • lime wedges for garnish


Using an immersion blender or a food processor, combine all ingredients “for the dressing”. Keep refrigerated until ready to use.

In a large grill pan, heat the grape seed oil over medium high heat. Season the chicken breasts with salt and pepper, place in the pan and reduce the heat to medium. Cook for 5 minutes then flip and cook for an additional 5-6 minutes. Remove the pan from the heat and leave the chicken breasts in the pan for another 5 minutes before slicing. The meat should be white and juicy inside.

Use the curly endive as the bed of your salad. Layer the broccoli, chicken breasts, brown rice, edamame beans and avocado slices over top. Garnish with pistachios, green onions and lime wedges and drizzle with salad dressing before serving.