Asian Chicken and Mango Salad

Asian Chicken and Mango Salad
Photo by www.delish.com

Ingredients

  • 1.5 tablespoon(s) fresh gingerroot, peeled
  • 1.5 teaspoon(s) garlic, minced
  • .666 cup(s) canola oil
  • .333 cup(s) rice vinegar
  • 1.5 tablespoon(s) toasted sesame oil
  • .25 cup(s) reduced-sodium soy sauce
  • .25 cup(s) water
  • + 9 more ingredients
    • 2 tablespoon(s) honey
    • .5 teaspoon(s) 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
    • .5 teaspoon(s) kosher salt
    • 8 cup(s) mixed salad greens
    • lime wedges, for garnish

1. 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. 2. Salad: Remove skin and bones from rotisserie chicken and pull into long shreds. Toss chicken in a ...

View full recipe at SpringPad

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