Thursday, July 8, 2010

Asian Chicken and Mango Salad

Sesame-Soy Dressing

1 1/2 tablespoon(s) fresh gingerroot, peeled
1 1/2 teaspoon(s) garlic, minced
2/3 cup(s) canola oil
1/3 cup(s) rice vinegar
1 1/2 tablespoon(s) toasted sesame oil
1/4 cup(s) reduced-sodium soy sauce
1/4 cup(s) water
2 tablespoon(s) honey
1/2 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
1/2 teaspoon(s) kosher salt
8 cup(s) mixed salad greens
lime wedges, for garnish


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.

Asian Chicken and Mango Salad

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