Photo of Mango, Chicken, and Edamame salad by WW

Mango, Chicken, and Edamame salad

Total Time
30 min
30 min
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.


Cooked skinless boneless chicken breast(s)

2 cup(s), chopped

Edamame (shelled)

1 cup(s), cooked

Shredded carrot(s)

1 cup(s)


1 cup(s), diced


1 cup(s), diced

Uncooked bell pepper(s)

1 cup(s), red variety, diced

Uncooked scallion(s)

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


  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 cups