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Chicken and Edamame Bean Salad


  • 1  tsp flaxseed
  • Tobasco – to taste
  • Juice of ½ lemon
  • 1 tsp olive oil
  • 1 whole chicken breast
  • 50g edamame beans
  • 1 serving Romaine Lettuce
  • ¼ cucumber
  • ½ avocado


1. Prep: Chicken must be cooked (grilled/roasted) and shredded. Cucumber must be Peeled, deseeded (if desired) and chopped

2. Place the chicken, beans and cucumber in a bowl.

3. Mix the avocado, Tabasco, lemon juice and oil in a food processor or with a hand blender. Season with pepper, pour into the bowl and mix well to coat the chicken and cucumber.

4. Spoon the mixture into the lettuce leaves (or serve it alongside them) and sprinkle with the seeds. Chill until lunch or dinner, then serve with a lemon wedge.

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