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Chicken, Mango, & Sugar Snap Pea Salad


Crisp salad under 300 calories.

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Rate this recipe 4/5 (1 Votes)


  • 3 6 oz. boneless skinless chicken breasts
  • 2 Tbsp fresh lime juice
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp reduced-sodium soy sauce
  • 1 Tbsp minced, peeled fresh ginger
  • 6 oz. sugar snap peas, strings removed
  • Salt and freshly ground pepper
  • 1 medium ripe mango, peeled, pitted, and diced
  • 1/2 medium cucumber, peeled, halved lengthwise, seeded and diced
  • 1/4 cup chopped fresh mint leaves
  • 3 oz. baby argula leaves (~4 handfuls)


Servings 4


Step 1

1. In a large skillet, cover chicken in lightly salted water. Bring to a boil over high heat. Reduce heat and simmer until cooked through but still juicy, about 12 minutes. Transfer to a cutting bar and let cool slightly.

2. While chicken in 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.

3. Dice chicken and place in a bowl. Add 2 1/2 Tbsp of dressing and toss. Season with salt and pepper to taste.

4. In a large bowl, toss snap peas, mango, cucumber, mint, and arugula. Serve salad topped with diced chicken.

239 calories per serving/5 g fat/15 g carbs

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