Chicken, Mango, & Sugar Snap Pea Salad

Crisp salad under 300 calories.

Chicken, Mango, & Sugar Snap Pea Salad

Photo by Joycie

  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    medium cucumber, peeled, halved lengthwise, seeded and diced

  • ¼

    cup chopped fresh mint leaves

  • 3

    oz. baby argula leaves (~4 handfuls)


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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