Mango Chicken Salad With Thai-Style Vinaigrette

Look for mangoes that just yield to the pressure of fingers, which means they are ripe but not overripe. Slice the stem end off to create a flat surface, so the mango doesn’t slip when peeling.

6 cups (1.5 L) mixed salad greens, loosely packed
3 cups (750 mL) cooked chicken, shredded
1 firm ripe mango, peeled, pitted and sliced
1 cup (250 mL) cherry tomatoes or grape tomatoes, quartered
1/4 cup (60 mL) fresh cilantro, chopped
1/3 cup (75 mL) unsalted dry-roasted peanuts, coarsely chopped

Thai-Style Vinaigrette:
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) lime juice
2 tsp (10 mL) packed brown sugar
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) Asian chili sauce, such as sriracha
Thai-Style Vinaigrette: In small bowl, whisk together oil, lime juice, brown sugar, fish sauce and chili sauce.

In large bowl, toss together salad greens, chicken,
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