Asian Braised Chicken Thighs with Soybean Salad

Serves 4

6 Foster Farms chicken thighs, boneless and skinless
¼ cup low-sodium chicken broth
1/3 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

In blender, combine chicken broth, salsa, lime juice, green onion, cilantro, garlic, curry paste, soy sauce and ginger. Blend until smooth. Place mixture in medium size skillet; add chicken. Bring chicken to a low simmer over medium heat, cover and cook 35 – 40 minutes, turning occasionally, until chicken is tender and cooked throughout.

While chicken is cooking, prepare salad by combining in large bowl edamame, watercress, carrots, radishes, baby corn, sesame oil and vinegar. Stir to combine.

Place cooked chicken on serving platter; cover with pan sauce. Garnish with lime zest. Surround chicken with watercress and soy bean salad.