Chicken Salad With Mango And Mint

Directions

1. In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing till smooth. Set aside.
2. Place chicken in a medium stockpot. Add in sufficient water to cover by 1 inch. Bring to a boil. Lower heat, and simmer till cooked through, about 10 to 12 min.
3. Transfer chicken to a medium bowl; allow to cold slightly. Shred chicken, and toss with all but 2 Tbsp. of dressing. Set aside.
4. While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add in snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cold.
5. In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 Tbsp. of dressing. Season with salt and pepper.
6. Add in jicama and mango to chicken. Toss to combine. Season with salt and pepper.
7. Cover each lavash with arugula mix. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.
8. This recipe yields 6 servings.
9. Comments: When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of a spoon.