Asian-Style Edamame and Asian Chicken Salad

Ingredients:

• 2 tsp grated fresh ginger
• 1 1/2 cups shelled edamame
• 1/4 tsp extra virgin olive oil
• 1 tsp sesame seeds
• 1 1/2 tbsp low-sodium soy sauce
• 1/2 tsp Tabasco sauce

Instructions:

1. In a pot, add water and ginger. 
2. Bring to a boil, add edamame and boil for 4 to 5 minutes. Drain. 
3. In a small bowl, combine edamame and oil. 
4. Add sesame seeds and mix. 
5. Add remaining ingredients and marinate for 5 to 10 minutes. 
6. On a small foil-lined tray, evenly spread edamame. 
7. In a toaster oven, toast on high for 8 minutes or until edamame begins to turn brown. 
8. Cool for 10 minutes. 

Ingredients:

• 4 oz baked skinless chicken breast 
• 3 cups salad greens
• 1/4 cup snow peas
• 5 chopped baby carrots
• 1 serving Asian-Style Edamame (see above)
• 20 roasted no-salt peanuts
• 3 tbsp low-fat ginger dressing (4 g fat or less per serving)

Instructions: