Instructions
Prep: 10 mins | Cook: 30 mins
- Pre-heat oven to 375 degrees F.
- Place the chicken breasts and vegetables on a baking sheet. Drizzle with about 1/2 cup of olive oil.
- Sprinkle all spices over the baking sheet, adding more to taste.
- Bake for about 30 minutes or so or until chicken is no longer pink in the middle and has reached an internal temperature of 165 degrees F.
MAKES 8 SERVINGS
Per serving: 100 cal, 3 g fat (0.5 g sat), 7 g carbs, 75 m sodium, 1 g fiber, 12 protein
Instructions
In a bowl, whisk 2 tablespoons lime juice, 1 tablespoon vegetable oil, and 1/2 teaspoon smoked paprika. Season with sea salt and black pepper. Add 3 thinly sliced peaches, 1/2 cup thinly sliced red onion, 1 tablespoon minced jalapeño, and 2 cups cooked shredded chicken. Toss well. Divide among 8 leaves of butter lettuce and garnish with fresh cilantro.
Chicken Breast with Mango Salsa
Ingredients
- 4 chicken breasts (boneless)
- 1 tsp. soy sauce
- 1 tsp. season salt
- 1 tsp. red pepper
Rinse chicken breasts and season with all ingredients. Set aside.
Mango Salsa:
- 2 c. diced tomatoes
- 1 c. diced, peeled, ripe mango
- 1/2 c. diced onion
- 1/4 c. diced green pepper
- 1 Tbsp. lime juice
- 1 Tbsp. cider vinegar
- 1 tsp. sugar
- 2 garlic cloves, minced
Instructions
- Mix all ingredients and marinate with chicken. Place into a baking dish, cover, and bake for 45 minutes at 350°F. Bake for an additional 15 minutes, uncovered. Spoon the juices over chicken as it cooks. Serve with wild or yellow rice and your favorite vegetables.
Note: Grouper or snapper fillet can be substituted for chicken.
Jambalaya
Ingredients
- olive oil
- 1/2 lb (8 oz/225 g) boneless, skinless chicken breast, chopped
- 1 onion, diced
- 1/2 cup (2 1/2 oz/70 g) chopped celery
- 1/4 cup (1 1/2 oz/40 g) chopped red pepper (capsicum)
- 1/4 cup (1 1/2 oz/40 g) chopped yellow pepper (capsicum)
- 1/2 cup (2 3/4 oz/80 g) diced ham
- 1 teaspoon crushed garlic
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon sugar, or to taste
- 1 cup (7 oz/200 g) long-grain rice
- 1/2 teaspoon sweet Hungarian paprika
- 1 red cayenne pepper, seeded and finely chopped
- 14 oz (400 g) can peeled, diced tomatoes, drained
- 1 1/2 cups (13 fl oz/375 mL) chicken stock
- 1 cup (9 fl oz/250 mL) dry white wine
- 3/4 lb (400 g) raw shrimp (prawns), peeled, deveined and halved
- 1/4 cup (1/4 oz/7 g) chopped Italian (flat-leaf) parsley
- 2 scallions (spring onions), diced
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large deep frying pan and brown the chicken over high heat. Remove the chicken to a bowl, reduce the heat, and add the onion to the pan. Sauté until softened then add the celery, red and yellow peppers, ham, and garlic and stir for a few more minutes. Stir in the concentrated tomato paste, thyme, and sugar and mix well.
- Add the rice, paprika, cayenne, tomatoes, stock, and white wine, stir to combine, and bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes until the rice is almost cooked. Add the shrimp and cook for another 5 minutes or until the shrimp are pink and cooked.
- Return the chicken to the pan and heat through, mix in the parsley and scallions, and season with salt and pepper.
Serves 4
Chicken Souvlaki with Tzatziki
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/2 small red onion, diced
- 1 teaspoon dried oregano
- 2 double boneless, skinless chicken breasts, cut into large cubes
- skewers soaked in water
Tzatziki
- 1 short (Lebanese) cucumber
- 1 cup (9 oz/250 g) plain yogurt
- 1 teaspoon crushed garlic
- 1 teaspoon white wine vinegar
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon salt
Instructions
- In a glass or stainless steel bowl combine the olive oil, vinegar, lemon juice, onion, and oregano. Add the chicken and stir to coat, then cover and marinate in the refrigerator for a few hours or overnight.
- Remove the chicken pieces from the marinade and thread onto skewers. Grill or broil until cooked through, turning to brown evenly.
- Serve chicken souvlaki with Tzatziki and a Greek salad.
Serves 4
Tzatziki
- Grate the cucumber and squeeze out the excess moisture. In a bowl combine the grated cucumber, yogurt, garlic, vinegar, dill, and salt and mix well.
Chicken Mushroom Breasts
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 Tbsp. flour
- 1/2 tsp. season salt
- 1/4 tsp. red pepper
- 2 c. chicken broth
- 1/4 c. dry white wine
- 1 Tbsp. olive oil
- 1/2 tsp. minced garlic
- 1/2 lb. mushroom slices
- 1 c. whole spices
Instructions
- Wash chicken and pat dry. On sheet of waxed paper, combine flour, salt, and pepper and coat chicken on the two sides, shaking off and reserving the excess. In bowl, combine leftover flour, lemon juice, wine, and chicken broth. Whisk until smooth and set aside. In a large nonstick skillet, heat the oil over medium; add chicken and saute until lightly brown. Remove chicken, add garlic and mushrooms, and cook until mushrooms are slightly softened, about 2 minutes. Remove mushrooms. Add lemon juice/broth mixture to drippings and bring to boil. Place chicken and mushrooms back into pan and cook until chicken is thoroughly cooked.
Chicken with Black-Eyed Peas and Yellow Rice
START TO FINISH: 35 MINUTES
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 1/2 pounds chicken breast tenderloins
- 2 cloves garlic, minced
- 1 14-ounce can reduced-sodium chicken broth
- 1/4 cup water
- 1/2 teaspoon poultry seasoning
- 1/4 to 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon ground turmeric
- 3/4 cup uncooked long grain rice
- 1 15-ounce can black-eyed peas, rinsed and drained
- 1 tablespoon snipped fresh thyme (optional)
Instructions
- In a 12-inch skillet heat oil over medium heat. Add the 1 cup chopped onion; cook about 4 minutes or until tender. Add chicken (season chicken before) and garlic; cook about 4 minutes more or until chicken is browned, turning once.
- Stir in broth, water, poultry seasoning, black pepper, crushed red pepper, and turmeric. Bring mixture to a boil.
- Stir in uncooked rice. Reduce heat. Cover and simmer about 10 minutes or until rice is almost tender.
- Stir in black-eyed peas and the 1 tablespoon thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with additional snipped thyme. Makes 6 servings.
Nutrition Facts per serving: 293 cal., 4 g total fat (1 g sat. fat), 66 mg chol., 438 mg sodium, 31 g carbo., 3 g dietary fiber, 31 g protein.
Paige's notes: - Brown Rice. - Cook longer.
Chinese-Style Poached Chicken with Pear and Orange
TOTAL: 1 HR - 4 SERVINGS
Ingredients
- Kosher salt
- 1/4 pound fresh ginger, thinly sliced and crushed, plus 1/2 teaspoon finely grated ginger
- 8 scallions, halved, plus 1/3 cup thinly sliced scallions, white and light green parts only
- Four 12-ounce bone-in chicken breast halves, with skin
- 3 tablespoons vegetable oil
- 3 large garlic cloves, minced
- 1 teaspoon crushed red pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 1/4 cups chicken stock or broth
- 2 tablespoons Chinese black-bean-garlic salt
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 2 teaspoons toasted sesame oil
- 1 tablespoon plus 1 teaspoon unseasoned rice wine vinegar
- 1 firm, ripe Bartlett pear, cut into 1/4-inch wedges
- 4 mandarins, separated into sections
- 1 cup lightly packed basil leaves, torn
- 1/4 cup roasted cashews, chopped
Instructions
- In a large pot, bring 16 cups of water and 1/2 cup of salt to a boil with the crushed ginger and halved scallions. Add the chicken and remove from the heat. Cover and let stand until cooked through, 35 minutes.
- Meanwhile, in a saucepan, heat 2 tablespoons of the oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until golden, 2 minutes. Add the red pepper, five-spice powder and sliced scallions and cook, stirring, until softened, 3 minutes. Add the stock, black-bean and soy sauces and bring just to a boil. Whisk in the cornstarch mixture and cook until the sauce is thickened, 2 minutes. Stir in the 1/2 teaspoon of grated ginger with the sesame oil and the 1 teaspoon of vinegar; keep warm.
- In a bowl, toss the pear, mandarins, basil and cashews with the remaining 1 tablespoon each of oil and vinegar and season with salt.
- Transfer the chicken to a carving board and discard the skin and bones. Slice the breasts crosswise, transfer to plates and drizzle with some of the sauce. Serve with the salad, passing additional sauce at the table. - Mark Fuller, Ma'ono, Seattle
Citrus-Salt Rub
Stir together 1/3 cup kosher salt; 2 Tbsp. each chopped fresh oregano, lemon zest, orange zest, and minced garlic; and 1 Tbsp. freshly ground black pepper. Makes 3/4 cup.
Ingredients
- 4 (6-oz.) skinned and boned chicken breasts
- 1/4 cup cornstarch
- 1 tablespoon Caribbean jerk seasoning
- 2 large egg whites
- 1 cup sweetened flaked coconut
- 1 cup panko (Japanese breadcrumbs)
- 3 tablespoons canola oil
- Pineapple fried rice
Instructions
- Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
- Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.
- Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.
- Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice.
Ingredients
- 3 tablespoons butter
- 1 cup diced fresh pineapple
- 3/4 cup diced sweet onion
- 1 teaspoon Asian chili-garlic sauce
- 3 cups cold cooked basmati rice
- 1/2 cup diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons lime zest
- 1/2 cup loosely packed cilantro leaves
- Salt to taste
Instructions
- Melt butter in a large nonstick skillet over medium-high heat; add pineapple, onion, and chili-garlic sauce, and sauté 6 to 8 minutes or until onions are lightly caramelized. Add rice, red bell pepper, cilantro, and lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro leaves. Add salt to taste.
Curry Chicken Rice
Ingredients
- 2 c. uncooked rice
- 3 c. water
- 1/2 c. chicken seasoned long grain rice
- 2 Tbsp. curry powder
- 1 onion
- 1 celery stalk
- 1/2 green pepper
- 2 garlic cloves
- 1/4 tsp. red pepper (optional)
Instructions
In a food processor, grind onion, celery, green pepper, and garlic cloves. In a large pot, combine all ingredients and cook on medium for about fifteen minutes or until all water has boiled out. Stir constantly to avoid rice from sticking to pot. Turn stove to simmer for another twenty minutes until rice is done.
Ingredients
- 1/2 cup plus 2 tablespoons light brown sugar
- 1/3 cup plus 2 tablespoons Asian fish sauce, such as nuoc mam (See Note)
- 4 whole chicken legs
- 1/4 cup vegetable oil
- 6 scallions, white and green parts, thinly sliced
- 3 tablespoons soy sauce
- 1 1/2 tablespoons white vinegar
- 1 tablespoon honey
- 4 medium shallots, very finely chopped
- 4 garlic cloves, very finely chopped
- 1/2 cup minced peeled fresh ginger
- 3 Thai chiles, very finely chopped
- 1/2 cup sliced pickled daikon (See Note)
- 2 1/2 cups Chinese sticky rice (about 18 ounces), soaked overnight in water and drained (See Note)
- Salt
Instructions
- In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 450°. In a small saucepan, heat the vegetable oil. Add the scallions and cook over high heat until they sizzle, about 30 seconds. Remove from the heat.
- Meanwhile, in a medium enameled cast-iron casserole, combine the remaining 1/2 cup of brown sugar with 1 tablespoon of water and cook over moderately high heat, stirring a few times, until bubbling, about 3 minutes. Gradually stir in 1 1/2 cups of water, then stir in the remaining 1/3 cup of fish sauce along with the soy sauce, vinegar, honey and half of the scallion oil. Bring to a boil and simmer over moderately high heat until slightly reduced, about 5 minutes. Add the shallots, garlic, ginger and chiles and simmer over moderately low heat for 5 minutes.
- Roast the chicken legs in the upper third of the oven for about 15 minutes, until they are browned.
- Discard the chicken skin and nestle the legs in the sauce in the casserole. Tuck in the pickled daikon slices. Cover and simmer over low heat for about 15 minutes, basting the chicken a few times, until cooked through; add a few tablespoons of water if the sauce gets too thick and dark.
- Meanwhile, in a wide stainless steel or bamboo steamer, bring 1 1/2 inches of water to a boil. Moisten a double layer of cheesecloth that is large enough to cover the steamer basket and reach part of the way up the side; line the steamer basket with it. Add the drained rice to the basket and pat into an even layer. Cover and steam the rice over moderate heat for about 15 minutes, until tender.
- Uncover the rice and season lightly with salt. Spoon the remaining scallion oil over the rice and stir gently. Serve the chicken with the sticky rice.
Notes: Nuoc mam is the word for fish sauce in Vietnamese. Some brands we like are Flying Lion, Three Crabs and Squid. Pickled daikon and Chinese sticky rice are available online or at Asian markets.
Lightened-Up Chicken Parm
Ingredients
- 4 boneless, skinless chicken breasts (4 oz each)
- Garlic salt
- Vegetable oil cooking spray
- 1/4 cup all-purpose flour
- 1 egg plus 1 egg white
- 4 cups cornflakes, finely crushed
- 1 tsp Italian seasoning
- 1 cup homemade or jarred marinara
- 4 tbsp grated Parmesan
- 1 cup shredded part-skim mozzarella
Instructions
- Heat oven to 375°. Place chicken breasts between two sheets of plastic wrap; pound until 1/4 inch thick. Unwrap and lightly season with garlic salt. Coat a baking sheet with cooking spray. In a bowl, place flour. In a second bowl, place egg and egg white and beat lightly. In a third bowl, combine cornflakes and Italian seasoning. Working one at a time, dredge chicken breasts in flour; dip in egg mixture; press both sides into cornflake mixture to coat evenly. Place chicken breasts on baking sheet and bake, 8 minutes. Top each breast with 1/4 cup marinara, 1 tbsp parmesan and 1/4 cup mozzarella. Continue baking until cheese is bubbly, 5 minutes.
THE SKINNY: 430 calories per serving, 13 g fat (6 g saturated), 36 g carbs, 2 g fiber, 39 g protein
Hurricane Wilma (Barbeque Cornish Hen)
Ingredients
- 1 Cornish hen
- 1/4 c. barbeque sauce
- 1 c. water
- 1 small onion
- 1/4 green pepper
- 1/2 celery stalk
- 1 garlic clove
- 1/2 tsp. season salt
- 1/4 tsp. goat pepper
- 1 lemon
Instructions
- Wash and cut Cornish hen into four quarters and season with season salt, pepper, and juice from the lemon. Dice all vegetables. Combine them with Cornish hen and all other ingredients and cook until meat is tender.
Jerk Chicken Thighs
Ingredients
- 4 chicken thighs
- 1 Tbsp. goat pepper
- 3 tsp. jerk seasoning
- 2 garlic cloves, crushed
- 1/2 tsp. season salt
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
Instructions
- Rinse chicken; pat dry. Season chicken with goat pepper and season salt. Place in a single layer in a baking dish. In a small bowl, combine jerk seasoning, garlic, cinnamon, and allspice and sprinkle on both sides of the chicken pieces. Bake in oven at 400°F., basting with pan juices, for 45 to 50 minutes or until chicken is fork tender.
Alternatives: Any part of the chicken (drumsticks, breast, or wings). Can be served with Papaya Salsa.
Papaya Salsa Ingredients:
- 1 ripe papaya, peeled, seeded, and cubed
- 1/4 c. diced onion
- 1/4 c. diced green pepper
- 3 Tbsp. lemon juice
- 2 Tbsp. chopped cilantro
- Salt and pepper to taste
Ingredients
1/4 cup extra-virgin olive oil
8 bone-in chicken thighs (2 1/2 pounds)
Salt and freshly ground pepper
1 1/2 pounds small zucchini, halved lengthwise and cut into 1/2-inch pieces
1 large lemon, cut into eighths
1/2 cup pitted kalamata olives (about 2 ounces)
2 garlic cloves, thinly sliced
1 tablespoon chopped oregano
1/4 pound feta cheese, cut into 3/4-inch cubes
Instructions
- Preheat the oven to 450°. In a large nonstick skillet, heat the oil. Season the chicken with salt and pepper, add it to the skillet, skin side down, and cook over high heat, turning once, until golden and crisp, about 6 minutes.
- Transfer the chicken to a large roasting pan, skin side up. Pour off half of the fat in the skillet. Add the zucchini, lemon and olives to the skillet and cook over high heat, stirring once, until the zucchini and lemon are lightly browned, about 3 minutes. Stir in the garlic and oregano and season with salt and pepper.
- Transfer the contents of the skillet to the roasting pan, spreading the vegetables around the chicken. Roast for 25 minutes, or until the juices run clear when the chicken is pierced with a knife.
- Preheat the broiler. Scatter the feta on top of the chicken and zucchini and broil for 1 to 2 minutes, until lightly browned.
Ingredients
CHICKEN
- 1 cup vegetable oil
- 3/4 cup distilled white vinegar
- 9 garlic cloves, minced
- 1/3 cup oregano leaves, finely chopped
- 3 tablespoons sweet paprika
- 3 tablespoons chile powder
- 1 tablespoon curry powder
- Kosher salt
- Three 3 1/2-pound chickens
CHIMICHURRI
- 2 cups parsley leaves
- 1/2 cup cilantro leaves
- 1 garlic clove, smashed
- 1 cup vegetable oil
- 1/2 cup distilled white vinegar
- 1 tablespoon sambal oelek (Indonesian chile paste)
- 1 tablespoon mirin
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh oregano
- Kosher salt
Instructions
- In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 3 tablespoons of salt. Arrange the chickens in a dish and pour the marinade over the chickens, rubbing it all over the birds. Cover and refrigerate overnight.
- Preheat the oven to 400°. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess. Twist the wings of the chickens behind the backs and tie the legs together with kitchen string. Lightly season the chickens with salt and arrange them on the rack.
- Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reaches 160, rotating the baking sheet halfway through. Transfer the chickens to a carving board and let rest for 10 minutes.
- In a food processor, combine the parsley, cilantro and garlic and pulse until finely chopped. Add the oil, vinegar, sambal, mirin, lemon juice and oregano and pulse to combine. Season with salt and transfer the chimichurri to a bowl.
- Cut each chicken into 8 pieces and serve with the chimichurri sauce.
Roasted Cornish Hen
Ingredients
- 2 Cornish hens
- 1/2 c. honey
- 1/2 c. soy sauce
- 1/2 c. olive oil
- 2 garlic cloves, crushed
- 1 Tbsp. orange juice
- 1/4 tsp. orange rind
- Season salt and pepper to taste
Instructions
- Wash and season hens with salt and pepper. Mix all other ingredients and pour over hens. Bake at 350°F. for 1 hour or until done. Using a spoon, pour juice from the drippings over hens as they bake to allow them to remain moist.
Ingredients
- 20 garlic cloves, halved
- 1/4 cup vegetable oil
- 1 1/3 cups fresh orange juice
- 1/2 cup fresh lemon juice
- 1/4 cup pure ancho chile powder
- 2 tablespoons hot paprika
- 4 teaspoons kosher salt, plus more for seasoning
- 2 teaspoons ground cumin
- Two 3 1/2-pound chickens
- 1/4 cup plus 1 tablespoon honey
Instructions
- In a food processor, mince the garlic with the vegetable oil. Add the orange and lemon juices, chile powder, paprika, salt and cumin and blend well.
- Loosen the skin on the chicken breasts and around the legs. Put each chicken in a bowl and cover with the marinade. Rub the marinade under the skin and in the cavity. Turn the chickens breast side up and refrigerate overnight.
- Preheat the oven to 350°. Set the chickens breast side up in a large roasting pan and season with salt. Add the marinade to the pan, along with 1 cup of water. Bake for 1 hour. Spoon 1/4 cup of the pan juices into a small bowl and stir in 3 tablespoons of the honey; pour over the chickens and bake for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the inner thighs registers 160°.
- Drain the cavity juices into the roasting pan. Transfer the chickens to a carving board to rest for 10 minutes. Pour the pan juices into a saucepan. Add the remaining 2 tablespoons of honey, bring to a boil and season with salt. Carve the chickens and serve with the sauce.
Ingredients
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
Instructions
- In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper. Spread the panko in another pie plate. Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.
- In a large skillet, heat 1/3 cup of the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned and white throughout, 4 to 6 minutes. Transfer the chicken to plates.
- Meanwhile, in a bowl, toss the tomatoes, lemon juice and parsley with the remaining 1 tablespoon of oil; season with salt and pepper. Spoon the tomatoes over the chicken and garnish with the cheese. Serve immediately.
Thai Chicken Bowl
Ingredients
- Grilled chicken
- Napa cabbage
- Lettuce
- Scallions
- Cilantro
- Carrots
- Mango
- Crispy wontons
- Thai chicken sauce (or Teriyaki sauce)
- Spaghetti squash
Instructions
- Roast spaghetti squash in oven at 350 degrees for about 45 minutes. Allow to cool at room temperature and peel into deep bowl. Season squash with olive oil, garlic, a tablespoon of butter, and salt and pepper.
- Grill one chicken breast and season with your favorite Thai sauce (chef's note: you can also use teriyaki-marinated chicken). Chop chicken into bite-size strips.
- Toss chopped mango, cabbage, scallions, diced carrots and cilantro in a separate bowl. After topping squash with lettuce, add vegetable mixture and chicken. Top with a handful of crispy wonton noodles. Garnish with lime wedge and serve.
