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Categories:
fresh gingerroot garlic canola oil rice vinegar sesame oil soy sauce water honey ground black pepper store-bought rotisserie chicken mango cucumber red onion kosher salt spinach lime
Viewed: 51 - Published at: 9 months agoIngredients
- 1 12 tablespoons fresh gingerroot, peeled
- 1 12 teaspoons garlic, minced
- 23 cup canola oil
- 13 cup rice vinegar
- 1 12 tablespoons toasted sesame oil
- 14 cup reduced-sodium soy sauce
- 14 cup water
- 2 tablespoons honey
- 12 teaspoon freshly ground black pepper
- 1 store-bought rotisserie chicken
- 1 large ripe mango, halved, pitted, and diced
- 1 large seeless cucumber, quartered lengthwise, cut into chunks
- 1 small red onion, thinly sliced
- 12 teaspoon kosher salt
- 8 cups Baby Spinach
- lime wedge, for garnish
Method
- 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.
- 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.
