Mango, chicken and edamame salad
0
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 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
2 cup(s), chopped, chopped
Bell pepper
1 cup(s), red variety, diced
Edamame (shelled)
1 cup(s), cooked
Shredded carrots
1 cup(s)
Cucumber
1 cup(s), diced
Mango
1 cup(s), diced
Uncooked scallions
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
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.