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 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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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.