Asian Chicken and Mango Salad

• 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

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, ground black pepper, storebought rotisserie chicken, mango, cucumber, red onion, kosher salt, spinach, lime

Taken from www.food.com/recipe/asian-chicken-and-mango-salad-433443 (may not work)