2 limes plus wedges for garnish
4 med skinless, boneless chicken breast halves
1 (16 oz) bag frozen shelled edamame
1/3 C low-sodium soy
1/4 C loose packed cilantro, chopped
1 T grated peeled ginger
2 t sesame oil
1 lb napa cabbage (1/2 small head, sliced)
1 bunch or 1 (6 oz) bag radishes trimmed and thinly sliced
Cut 1 lime into thin slices. From remaining lime, squeeze 2 T juice; set aside. In covered 12" skillet, heat lime slices and 1" water to boiling on high. Add chicken and cover, reduce heat to medium low and cook 13-14 minutes or until chicken loses its pink color throughout. With slotted spoon, remove chicken from skillet and place in large bowl of ice water. Chill 5 minutes. Discard poaching liquid. Drain chicken well. With hands, shred chicken into bite-size pieces. Meanwhile, cook edamame as label directs. Drain and rinse with cold running water to stop cooking and drain again. In large bowl, whisk together soy sauce, cilantro, ginger, sesame oil, and reserved lime juice. Add cabbage, edamame, radishes, and shredded chicken to bowl. Toss to combine. Transfer to bowls and garnish with lime wedges.
Absolutely use low-sodium soy.
Calories 285
Protein 39
Carbs 14
Fat 8
Fiber 6
Chol 66
Sodium 560
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