Asian Chicken and Mango Salad

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

• Ready In: 20 mins
• 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

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 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.