Chicken and Cheese Quesadillas with Edamame Salad Topping

1. For edamame salad: In medium saucepan, bring 2 quarts of lightly salted water to boil over high heat. Add edamame, return to boil and cook until tender, 6 to 7 minutes. Drain and rinse under cold water then drain again.
2. Transfer edamame to bowl; stir in tomatoes, onion, lime juice, cilantro and salt. Mix well and refrigerate until ready to serve.
3. In large, nonstick skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until they starts to soften, 2 to 3 minutes. Add corn and cook 2 minutes longer. Transfer to bowl and stir in chicken, cheese and salt; mix well.
4. Put one tortilla on work surface and spread lower half with 1/2 cup chicken mixture. Fold top half of tortilla over filling to form semi-circle. Repeat with remaining tortillas and chicken mixture.
5. Wipe out skillet with paper towel and return to stove over medium heat. Add quesadillas, two at a time, and cook 3 to 4 minutes per side or until lightly golden and hot.
6. To serve, divide among 6 plates and top each with 1/2 cup edamame salad

Photo courtesy of The Soyfoods Council