(for 4)

A wonderful salad with vibrant flavors. Not a fan of mango – try pineapple.

• 3 tbs brown sugar
• ¼ cup water
• ¼ cup, plus 2 tbs fresh lime juice
• ½ - 1 tbs chili-garlic sauce
• ¼ cup vegetable oil
• Kosher salt and freshly ground pepper
• 1 3 lb roast chicken, skin removed and meat shredded
• 1 ripe mango, peeled and cut into ½ inch chunks
• 1 ripe avocado, peeled and cut into ½ inch chunks
• 3 green onions
• 5 ounces Spring Mix or Baby Spinach

In a small saucepan, bring the brown sugar and water to a boil. Remove from heat and whisk in lime juice, chili sauce, oil, salt and pepper. Let cool - a great make-ahead step.

In a large salad bowl, mix the chicken, mango, avocado and green onions. Add greens and toss gently. Add dressing – you will have some leftover – adjust seasonings and serve.