Spicy Chicken, Avocado and Mango Salad

  • Total Time:
  • Servings: 4


  • 3 tablespoons light brown sugar
  • 1/4 cup water
  • 1/4 cup plus 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1 tablespoon chili-garlic sauce
  • 1/4 cup vegetable oil
  • Salt and freshly ground pepper
  • One 3-pound roast chicken, skin removed, meat shredded (3 cups)
  • 1 ripe mango, peeled and cut into 1/2-inch chunks
  • 1 ripe Hass avocado, peeled and cut into 1/2-inch chunks
  • 3 scallions, thinly sliced
  • 5 ounces mesclun (6 cups)

How to make this recipe

  1. 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.

Contributed By Photo © Tina Rupp Published June 2004

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504280 recipes/spicy-chicken-avocado-and-mango-salad 2013-12-06T23:50:49+00:00 Ilene Rosen spring|summer|fast-column|salads|4|basic-easy|fast|weeknight-dinner|lunch june-2004,ilene rosen,chicken salad,entree salad,spicy chicken,avocado and mango salad recipes,spicy-chicken-avocado-and-mango-salad 504280

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