Asian Chicken Succotash Salad

A creative twist on a classic succotash, turning it into a main dish salad recipe with the addition of chicken and Asian flavors.


2 cups

Rotisserie chicken, from the deli, shredded

12 oz.

Shelled cooked edamame

1 cup

Cooked corn kernels

1/2 cup

Shredded daikon radish


Ripe mango, peeled and chopped

1/4 cup

Sliced green onions

1 Tbsp.

Snipped cilantro

2 Tbsp.

Seasoned rice vinegar

2 Tbsp.

Lime juice

2 Tbsp.

Sesame oil

1 tsp.

Chili garlic sauce


Lettuce leaves and black sesame seeds


  1. Combine the chicken and next 6 ingredients in a medium bowl.

  2. In a small bowl whisk together the rest of the ingredients, then toss with the salad to evenly coat.

  3. Place the salad on a lettuce leaf lined platter and garnish with sesame seeds.