Photo of Mango, chicken and edamame salad by WW

Mango, chicken and edamame salad

0 - 3
PersonalPoints™ per serving
Total Time
30 min
30 min
This Asian-influenced salad is excellent tossed with shredded lettuce but also fabulous tossed with cooked soba noodles (will add Points values).


Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped

Uncooked bell pepper(s)

1 cup(s), red variety, diced

Edamame (shelled)

1 cup(s), cooked

Shredded carrot(s)

1 cup(s)


1 cup(s), diced


1 cup(s), diced

Uncooked scallion(s)

cup(s), chopped

Fresh mint leaves

¼ cup(s), chopped (plus extra for garnish)

Fresh lime juice

3 tbsp(s), (plus wedges for serving)

Asian fish sauce

2 tbsp(s)

Soy sauce

2 tbsp(s)

Fat-free reduced sodium chicken broth

½ cup(s)

Sesame oil

½ tsp(s)

Jalapeño pepper(s)

1 tbsp(s), minced

Minced ginger

1 tbsp(s)

Minced garlic

2 tsp(s)


  1. Toss together chicken, edamame, carrot, cucumber, mango, red pepper, scallion and mint in a medium bowl; set aside.
  2. Whisk together lime juice, fish sauce, soy sauce, broth, oil, jalapeno, ginger and garlic; add to chicken mixture and toss to coat. Serve garnished with mint and a lime wedge.
  3. Serving size: 1 1/2 c


Serving suggestion - serve each portion of sauce over 2 oz cooked soba noodles (will add Points values).