Chicken, Mango, and Avocado Salad

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 2
    tablespoons brown sugar
  • 14
    cup water
  • 13
  • 12
    cup chili-garlic sauce (such as Green Rooster sauce)
  • Salad
  • 4
    cups cooked chicken breasts, cooled and shredded
  • 2
    medium mangoes, peeled, seeded and diced
  • 2
    avocados, peeled, pitted and diced
  • 1
    (10 ounce) bag spring greens (baby salad greens blend)
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DIRECTIONS

  • To make dressing, combine brown sugar and water in a small saucepan. Bring to a boil, then remove from heat and transfer mixture to a heat-resistant, non-reactive bowl (such as stainless steel or pre-warmed Pyrex). Add lime juice and chili-garlic sauce and stir to combine. Set aside to cool to room temperature.
  • Meanwhile, prepare salad ingredients. Gently toss chicken, mangoes, and avocados together in a bowl until well-mixed.
  • Arrange salad mix on individual plates. Top with equal amounts of chicken mixture. Stir dressing to combine again, and drizzle dressing over salad.
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