|6||Foster Farms chicken thighs, boneless and skinless|
|¼ cup||low-sodium chicken broth|
|⅓ cup||bottled green salsa|
|1||lime, zested and juiced|
|1||green onion, minced|
|1 tbsp||cilantro, chopped|
|1 clove||garlic, minced|
|1 tsp||green curry paste|
|1 tsp||lite soy sauce|
|1 tsp||ginger root, minced|
|1 cup||shelled edamame (soy beans), cooked|
|2 cups||watercress, chopped|
|¼ cup||grated carrot|
|¼ cup||sliced red radishes|
|½ cup||baby corn, chopped|
|1 tbsp||sesame oil|
|1 tbsp||seasoned rice vinegar|
1. In blender, combine chicken broth, salsa, lime juice, green onion, cilantro, garlic, curry paste, soy sauce and ginger. Blend until smooth.
2. Place mixture in medium size skillet; add chicken. Bring chicken to a low simmer over medium heat, cover and cook 35 to 40 minutes, turning occasionally, until chicken is tender and cooked throughout.
3. While chicken is cooking, prepare salad by combining edamame, watercress, carrots, radishes, baby corn, sesame oil and vinegar in large bowl. Stir to combine.
4. Place cooked chicken on serving platter; cover with pan sauce. Garnish with lime zest. Surround chicken with watercress and soy bean salad.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.