mango & snap pea, a healthy salad

I decided to weed through my stack of collected recipes in search for a light and refreshing salad.  I came across a chicken salad recipe from Women's Health, which was full of color, flavor and zing.  And, with only taking 25 minutes to prepare and cook, it was ideal after a busy and productive day.  

* images Megan.Christine

Chicken, mango & sugar snap pea salad
hands on time: 10 minutes
total time: 25 minutes
serves: 4
3 boneless, skinless chicken breasts (170g each)
2 tbs fresh lime juice 
1 tbs extra-virgin olive oil 
1 tbs reduced-salt soy sauce 
1 tbs minced, peeled fresh ginger 
170g sugar snap peas, strings removed 
salt and ground black pepper 
1 medium ripe mango, peeled, pitted and diced 
½ medium cucumber, peeled, halved lengthwise, seeded, diced 
¼ cup chopped fresh mint leaves 
85g baby rocket leaves (about 4 handfuls) 

1 In a large frypan, cover the 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 board and let cool slightly. 
2 While the 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. 
3 Dice the chicken and place in a bowl. add 2½ tbs of dressing and toss. Season with salt and pepper to taste. 
4 In a large bowl, toss snap peas, mango, cucumber, mint and rocket with remaining dressing. Serve salad topped with diced chicken.