• 250 g edamame soybeans
  • 100 g escarole
  • 60 g radicchio
  • 250 g sliced chicken breast
  • 80 g blanched almond flakes
  • salt, chilli, rosemary and extra-virgin olive oil to taste

15 minutes
3 people
Warm edamame and chicken salad

Wash and thinly slice the escarole and radicchio.
Cut the chicken into strips and brown in a pan for 2 minutes with a drizzle of oil and chopped rosemary. Add the edamame and cook for another minute.


Meanwhile briefly toast the almonds in a pan with the chilli, salt and a drop of oil.


Serve the edamame and chicken on a bed of escarole and radicchio, and sprinkle over a handful of the toasted almonds. The look in your guests’ eyes will say it all.

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