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Spicy Chicken, Avocado and Mango Salad

(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.