Asian Chicken and Mango Salad

Name: Asian Chicken and Mango Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tablespoons fresh gingerroot, peeled; 1 1/2 teaspoons garlic, minced; 2/3 cup canola oil; 1/3 cup rice vinegar; 1 1/2 tablespoons toasted sesame oil; 1/4 cup reduced-sodium soy sauce; 1/4 cup water; 2 tablespoons honey; 1/2 teaspoon freshly ground black pepper; 1 store-bought rotisserie chicken; 1 large ripe mango, halved, pitted, and diced; 1 large seeless cucumber, quartered lengthwise, cut into chunks; 1 small red onion, thinly sliced; 1/2 teaspoon kosher salt; 8 cups Baby Spinach; lime wedge, for garnish

Submitted by MissyDressage

"Store-bought rotisserie chicken makes this salad a fast dinner option for your family."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 4

ingredients

1 ¹⁄₂ tablespoons fresh gingerroot, peeled
1 ¹⁄₂ teaspoons garlic, minced
²⁄₃ cup canola oil
¹⁄₃ cup rice vinegar
1 ¹⁄₂ tablespoons toasted sesame oil
¹⁄₄ cup reduced-sodium soy sauce
¹⁄₄ cup water
2 tablespoons honey
¹⁄₂ teaspoon freshly ground black pepper
1 store-bought rotisserie chicken
1 large ripe mango, halved, pitted, and diced
1 large seeless cucumber, quartered lengthwise, cut into chunks
1 small red onion, thinly sliced
¹⁄₂ teaspoon kosher salt
8 cups Baby Spinach
lime wedge, for garnish

directions

Dressing: Combine the sesame-soy dressing ingredients in a 2-cup jar; cover jar with a tight-fitting lid and shake well to dissolve the honey. Store covered in the refrigerator up to 3 weeks.
Salad: Remove skin and bones from rotisserie chicken and pull into long shreds. Toss chicken in a large bowl with mango, cucumber, red onion, and salt. Add 1/2 cup of dressing and toss to lightly coat. Serve chicken salad over watercress or mixed greens. Garnish with lime wedges.