Mango, Chicken, and Edamame salad
0
Point(s)
Total Time
30 min
Prep
30 min
Serves
6
Difficulty
Easy
This Asian-influenced salad offers a wonderful mix of textures and flavors—sweet, savory, and a little spice from the jalapeño and fresh minced ginger—that would be welcome for either lunch or dinner. It is excellent tossed with shredded lettuce or cooked soba noodles. If you are taking this salad for a lunch on the go, pack the dressing in a separate container and toss it all together just before you are ready to dig in. Use leftover cooked chicken breast or pick up a rotisserie chicken to keep the preparation simple. Feel free to omit the jalapeño if you want to keep this meal on the milder side.
Ingredients
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped
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 bell pepper(s)
1 cup(s), red variety, diced
Uncooked scallion(s)
⅓ cup(s), chopped
Fresh mint leaves
¼ cup(s), chopped (plus extra for garnish)
Fresh lime juice
3 Tbsp, (plus wedges for serving)
Fish sauce
2 Tbsp
Low sodium soy sauce
2 Tbsp
Fat free chicken broth
½ cup(s)
Sesame oil
½ tsp
Jalapeño pepper(s)
1 Tbsp, minced
Minced ginger
1 Tbsp
Minced garlic
2 tsp