Mango, Chicken and Edamame Salad

Mango, Chicken and Edamame Salad


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)

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


  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 SmartPoints values).

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