Asian Chicken Salad

1. 1

   Cut 1 lime into thin slices.

2. 2

   From remaining lime, squeeze 2 tablespoons juice; set aside.

3. 3

   In covered 12-inch skillet, heat lime slices and 1 inch water to boiling on high.

4. 4

   Add chicken; cover, reduce heat to medium-low and cook 13 to 14 minutes or until chicken loses its pink color throughout.

5. 5

   With slotted spoon or tongs, remove chicken from skillet and place in large bowl of ice water; chill 5 minutes.

6. 6

   Discard poaching liquid.

7. 7

   Drain chicken well; with hands, shred chicken into bite-size pieces.

8. 8

   Meanwhile, cook edamame as label directs; drain.

9. 9

   Rinse with cold running water to stop cooking and drain again.

10. 10

    In large bowl, whisk together soy sauce, cilantro, ginger, sesame oil, and reserved lime juice.

11. 11

    Add cabbage, edamame, radishes, and shredded chicken to bowl; toss to combine.

12. 12

    To serve, transfer to deep bowls and garnish with lime slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.