Active Time
Total Time
25 MIN
Serves : 4
© Tina Rupp

How to Make It


In a small saucepan, bring the brown sugar and water to a boil. Transfer to a large bowl. Whisk in the lime juice and chili-garlic sauce; let cool. Whisk in the oil and season with salt and pepper. Add the chicken, mango, avocado and scallions and toss thoroughly with the dressing. Add the mesclun and gently toss. Transfer the salad to plates and serve with lime wedges.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: aCook

Review Body: Delicious. A ripe, sweet Hayden mango and a ripe Haas avocado was the perfect foil for shredded rotisserie chicken breast topped with the sauce. The sauce is not overly hot. I scaled the recipe to one third for a lunch for two persons.

Review Rating: 4

Date Published: 2016-07-21