Spicy Mango-Ginger Chicken Salad
Commandeered from the lovely Kristin at Smokin Chestnut
Couple of chicken breasts - however much you & friends will eat
1 large Napa/Savoy cabbage, thinly sliced
4 medium carrots, peeled & thinly sliced
2 ripe mangos, peeled & thinly sliced
2 vine tomatoes, chopped
1 bunch green onions, chopped
4 tablespoons sesame seeds, toasted (*to toast, heat oven to 350 and bake a few minutes)
Handful of fresh mint, chopped
Handful fresh cilantro, chopped
Handful roasted peanuts, roughly chopped - or hammered, in our case
Spicy Ginger Dressing:
4 teaspoons freshly-grated ginger OR 1 teaspoons dried ginger
2 tablespoons Sriracha sauce
4 tablespoons brown sugar
4 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 teaspoon sesame oil
6 tablespoons vegetable oil
- In a large bowl, whisk together all of the dressing ingredients, begin sure to scrape dry ingredients from the bottom.
- Cook chicken in a skillet with a touch of olive oil.
- Add all ingredients to the bowl with the dressing, tossing to combine.
- We served over rice with soy or sriracha.