Edamame SaladAbout 30 edamame podsI cup Giardinera pickled vegetables, choppedItalian seasoning, fresh herbs, or Montreal Seasoningsea salt (unless you are using the Montreal Seasoning)olive oilSnip the ends off the edamame and squeeze the beans out into a bowl. Add the chopped giardinera, seasonings (to taste) and lastly drizzle some olive oil over all the ingredients.Put a lid on the bowl and give the bowl a good few shakes to really incorporate the ingredients and spices.Place the bowl in the refrigerator for about 2 hours to allow the flavours to meld.Broasted chicken breastBoneless skinless chicken breast, either thawed from frozen or freshMontreal seasoningolive oilPlace a heavy sauté pan on a stove burner set at medium heat. Add a small amount of olive oil and the seasonings. Stir them into the oil. Then add the chicken. Cook for 5 minutes. While you are turning the chicken pieces over to cook for 5 minutes, also set the oven temperature to 485 degrees. When the chicken is finished on the stove top, if the sauté pan is oven safe, just place the pan into the oven for 15-20 minutes. If you need to, simply transfer the chicken onto an oven safe dish and place in the oven. When chicken is golden check by cutting into it to ensure it is fully cooked. Chop the chicken up and add to the salad, or slice and serve warm over green salad. Or serve the chicken breasts whole with a side dish.