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Photo of Mango, chicken and edamame salad by WW

Mango, chicken and edamame salad

0
Points®
Total Time
30 min
Prep
30 min
Serves
6
Difficulty
Easy
This Asian-influenced salad is excellent tossed with shredded lettuce but also fabulous tossed with cooked soba noodles (will add Points values).

Ingredients

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped

Bell pepper(s)

1 cup(s), red variety, diced

Edamame (shelled)

1 cup(s), cooked

Shredded carrot(s)

1 cup(s)

Cucumber(s)

1 cup(s), diced

Mango(es)

1 cup(s), diced

Uncooked scallion(s)

⅓ 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)

Instructions

  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

Notes

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

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