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Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoon(s) fresh gingerroot , peeled 1 1/2 teaspoon(s) garlic , minced 666 cup(s) canola oil

  2. 1/3 cup(s) rice vinegar

  3. 1 1/2 tablespoon(s) toasted sesame oil

  4. 1/4 cup(s) reduced-sodium soy sauce

  5. 1/4 cup(s) water

  6. 2 tablespoon(s) honey

  7. 1/2 teaspoon(s) freshly ground black pepper

  8. 1 store-bought rotisserie chicken

  9. 1 large ripe mango , halved, pitted, and diced

  10. 1 large seeless cucumber , quartered lengthwise, cut into chunks

  11. 1 small red onion , thinly sliced

  12. 5 teaspoon(s) kosher salt

  13. 8 cup(s) mixed salad greens

  14. lime wedges , for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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