Mango and Chicken Salad

By á-643

Leftover chicken does double duty in a wink with this fast, fresh meal in a bowl.

Ingredients

• 1 rotisserie chicken or 2 cups (500 mL) shredded chicken
• 1 ripe mango
• 1 red pepper
• 1/2 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

Details

Servings 4
Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

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.