Asian Chicken and Mango Salad

I decided to go with a another dish that called for mangoes, since I found 3 really lovely mangoes and didn't use all of them in the quick bread for TWD.
This salad was sooo easy and really good. I reduced the amount of oil in the dressing, just because I always do and it leaves more room for flavor from the other dressing ingredients.
I had a hard time finding a plain old rotisserie chicken. There were so many flavors, I was beginning to think I was going to have to roast my own. But then I found a salt and pepper only chicken and took it home and had this salad ready in about 15 minutes.
We have been eating the leftover dressing on salad greens and sprinkling peanuts on top.
It was really a great dinner.

Asian Chicken and Mango Salad adapted from Redbook Magazine
Sesame-Soy Dressing
1 1/2 tablespoons fresh gingerroot, grated
1 1/2 teaspoons garlic, minced
2/3 cups canola oil (I used 1/3 cup)
1/3 cup rice vinegar (I used 1/4 cup)
1 1/2 tablespoons toasted sesame oil
1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons honey
1/2 teaspoons freshly ground black pepper
Salad
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, chopped
1/2 teaspoons kosher salt
8 cups mixed salad greens
lime wedges, for garnish
Directions
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.
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.


Coming Tomorrow- CEiMB- Thai Style Halibut with Coconut Curry Broth