1/2 medium cucumber, peeled, halved, seeded, and diced
1/4 cup chopped fresh mint leaves
3 oz baby arugula leaves (about 4 handfuls)
Instructions
In a large skillet, cover chicken in lightly salted water. Bring to a boil over high heat. Reduce to a boil and simmer until cooked through but still juicy, about 12 minutes. Transfer to a cutting board and let cool slightly.
While chicken is cooking, whisk together lime juice, oil, soy sauce, and ginger in a small bowl. Bring a second saucepan of salted water to a boil. Add snap peas and cook for 30 seconds. Drain in a colander and rinse under cold running water. Drain again.
Dice chicken and place in a bowl. Add 2 1/2 tbsp of dressing and toss. Season with salt and pepper to taste.
In a large bowl, toss snap peas, mango, cucumber, mint, and arugula with remaining dressing. Serve salad topped with diced chicken.
Serving
Suggestions
239 cal, 5 g fat (1 g sat), 15 g carbs, 247 mg sodium, 3 g fiber, 32 g protein
Originally Submitted
10/13/2010
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