Chicken & Edamame with Orange-Ginger Dressing

Since I'm playing major catch-up after having a sick computer for almost two weeks, I'll keep my recap short and sweet.  (PS - I'll update this post with a picture as soon as I figure out how to export my data from my external hard drive to my computer.  I tell you what, it's really difficult to be not tech-savvy in today's world!)

This dish is wonderful!  It has bright, flavorful tastes, comes together quickly for an easy weeknight dinner, the leftovers are great, and it's healthy to boot.  What more could you ask for?  The whole family liked this one and I think it will be served often in our kitchen.  The avocado really pairs brilliantly with the dish so please don't omit it.

And if you've never perused Confections of a Foodie Bride's website, I highly recommend it.  Her recipes are always good and her photography is stunning!

Chicken & Edamame with Orange-Ginger Dressing
adapted from Confections of a Foodie Bride

the juice and zest of 1 orange
the juice and zest of 1 lime
2 tablespoons canola or vegetable oil
1 tablespoon peeled and grated fresh ginger (I had to substitute 1/2 teaspoon ginger powder because my
     grocery store was out of ginger and it turned out fine...but fresh is always better!)
1 clove of garlic, roughly chopped
1/4 cup cilantro leaves, plus more for garnish
2 chicken breasts, cooked and chopped (I used a rotisserie chicken to save time)
1 cup shelled edamame, cooked
1 red bell pepper, seeded and diced
1 large avocado, sliced
1 cup brown rice

Cook the brown rice according to package directions.

Meanwhile, in a medium bowl (or blender), combine orange juice, orange zest, lime juice, lime zest, oil, ginger, garlic, and cilantro.  Using an immersion blender (or regular blender), blend until all ingredients are well combined.  Season to taste with salt and pepper.

To the dressing, add chicken, edamame, and bell pepper and toss to thoroughly coat.  Spoon mixture over cooked brown rice.  Garnish with cilantro and avocado.