Edamame and Blueberry Salad with Herbed Chicken
You'll love the unexpected combination of edamame and blueberries in this peppery arugula salad.
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Cooking tools:
- Grill
- Meat tenderizer
- Microplane
- Chef's knife
- Cutting board
- Colander
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Plastic wrap
- Measuring spoon
- Measuring cup
- Tongs
- Airtight container
- Skillet
Ingredients
- 1/2 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh basil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon each salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 1/2 cup frozen shelled edamame
- 450 g boneless skinless chicken breasts (about 2)
- 2 teaspoons olive oil
- 1 teaspoon each chopped fresh thyme, fresh tarragon and fresh basil
- pinch each salt and pepper
- 1 pkg (142 g) arugula
- 1 cup blueberry
- 1/3 cup toasted unsalted pumpkin seed
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