Mango and chicken salad

Mango and chicken salad
Aug 1, 2008 Chatelaine 0 4 servings
  • 1 rotisserie chicken or 2 cups (500 mL) shredded chicken
  • 1 ripe mango
  • 1 red pepper
  • ½ English cucumber
  • 1 green onion
  • 3 cups (750 mL) baby spinach
  • 3 tbsp (45 mL) each teriyaki sauce and vegetable oil
  • 2 tbsp (30 mL) rice-wine vinegar or white vinegar
  • 1 tbsp (15 mL) finely grated fresh ginger
  • 2 large garlic cloves, minced
  • Leftover chicken does double duty in a wink with this fast, fresh meal in a bowl. (Or pick up a barbecued chicken at the deli.)
  1. Shred chicken. Peel mango. Slice mango away from stone, then slice mango and pepper into thin bite-size strips. Slice unpeeled cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber and onion.
  2. Place chicken, mango, pepper, cucumber and onion in a big bowl along with spinach. In a small bowl, whisk teriyaki with oil, vinegar, ginger and garlic. Just before serving, pour over chicken salad, then toss until coated and mixed.


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