Mango, Chicken and Edamame Salad
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
Instructions
- Toss together chicken, edamame, carrot, cucumber, mango, red pepper, scallion and mint in a medium bowl; set aside.
- 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.
- Serving size: 1 1/2 c
Notes
Serving suggestion – serve each portion of sauce over 2 oz cooked soba noodles (will add SmartPoints values).
