1 1/4cups(140g) fresh white corn kernels (on ear of corn)
1cup(130g) frozen shelled edamame
3cups(220g) shredded red cabbage
2cups(95g) shredded carrots
1cup(140g) blueberries
2cups(75g) mixed greens
1/2large red pepper, sliced
1/2pound(227g) chicken breast, shredded
1green onion, finely chopped
Peanut Vinaigrette
1 1/2TBScreamy peanut butter
5tsprice vinegar
5tspwater
1/2tspsesame oil
2tsphoney
1/2tsponion powder
1/2tspgarlic powder
pinchof salt
pinchof cayenne pepper
Instructions
Place the corn in a microwave-safe bowl with a tiny pinch of salt. Cook it in the microwave for 45 seconds. Stir the corn and continue cooking it at 30-second increments until the corn starts to turn yellow.
Place the edamame in a microwave-safe bowl and cook for 1 minute. Stir the edamame and cook the edamame at 30-second intervals until they are thoroughly warm. Let the corn and edamame cool for 5 minutes before mixing it in the salad.
Mix all the ingredients for the rainbow salad in a large bowl.
In a small bowl, mix all the peanut vinaigrette ingredients together. Pour it into the salad and mix well.
Refrigerate any leftovers in an airtight container. Enjoy!
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