Edamame Chicken Salad

Place edamame beans and water in Large Micro-Cooker®; microwave on HIGH 3-4 minutes or until beans are hot. Drain and cool completely. Meanwhile, in Classic Batter Bowl, combine peanut butter, oil, soy sauce, vinegar and garlic pressed with Garlic Press; mix well.
Cut carrot, zucchini and yellow squash into julienne strips using Julienne Peeler. Or, grate carrot, zucchini and yellow squash into long strips with Veggie Strip Maker (be careful to avoid seeds with zucchini and squash); add chicken and beans. Chill 30 minutes or until ready to serve. Add peanut butter mixture; toss to coat. Sprinkle with green onions and peanuts, if desired. Serve immediately.

Ingredient :

1 1/4 cups frozen shelled edamame beans (green soybeans)
1 cup water
3 tablespoons reduced-fat creamy peanut butter
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
1/4 cup rice vinegar
1 garlic clove
1 medium carrot, peeled
1 small zucchini
1 small yellow squash
1 cup diced cooked chicken
Thinly sliced green onion and chopped peanuts (optional)