A light, satisfying & tangy twist on salad.
4 cups washed fresh spinach
2 boneless skinless chicken breasts, grilled and then diced
1 cup peeled, seeded cucumber, in half-inch chunks
1 cup green California seedless grapes, halved
1/2 cup frozen shelled soybeans (edamame), thawed
Sweet Ginger Dressing:
1/2 cup seasoned rice vinegar
1 clove fresh garlic, minced or pressed
1 Tablespoon minced candied ginger
4 Tablespoons vegetable oil
1/2 teaspoon toasted sesame oil
Combine all of the dressing ingredients in a blender and mix until smooth.
In a large bowl, combine the spinach, chicken, cucumber, grapes and soybeans. Toss with the dressing and add salt and pepper if desired. Plate and serve immediately.