Asian Chicken and Mango Salad

• 1 1/2 tbsp. fresh gingerroot
• 1 1/2 tsp. garlic
• .67 c. canola oil
• 13 c. rice vinegar
• 1 1/2 tbsp. toasted sesame oil
• 1/4 c. reduced-sodium soy sauce
• 1/4 c. water
• 2 tbsp. honey
• 1/2 tsp. Freshly ground black pepper
• 1 store-bought rotisserie chicken
• 1 large ripe mango
• 1 large seeless cucumber
• 1 small red onion
• 1/2 tsp. kosher salt
• 8 c. mixed salad greens
• Lime wedges

1. 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.
2. Store covered in the refrigerator up to 3 weeks.
3. Salad: Remove skin and bones from rotisserie chicken and pull into long shreds.
4. Toss chicken in a large bowl with mango, cucumber, red onion, and salt.
5. Add 1/2 cup of dressing and toss to lightly coat.
6. Serve chicken salad over watercress or mixed greens.
7. Garnish with lime wedges.

fresh gingerroot, garlic, canola oil, rice vinegar, sesame oil, soy sauce, water, honey, freshly ground black pepper, storebought rotisserie chicken, mango, cucumber, red onion, kosher salt, mixed salad greens, wedges

Taken from www.delish.com/recipefinder/asian-chicken-mango-salad-recipe (may not work)