Mango Chicken Salad

We had a delicious new version of chicken coleslaw last week. It's got the regular cast of characters: pulled chicken, coleslaw, carrots, scallions, then you throw in some surprises: mint, mango, and tomato. The sauce uses Sriracha and fresh ginger, which adds some nice heat/flavor to the whole salad. I "healthy-ed" up the salad by using Splenda rather than brown sugar and increasing vinegar/decreasing oil. Be sure and double this recipe... LEFTOVERS!!

Recipe Adapted from Smok'in Chestnut

Mango Chicken Salad with Spicy Ginger Dressing
serves 2 (can easily be doubled)
from Design Sponge


Salad:
1 skinless, boneless chicken breast, cooked and shredded
1 medium sized Napa (or Savoy) cabbage, thinly sliced
2 medium carrots, peeled and thinly sliced
1 small tomato, chopped
1 mango, thinly sliced
4 scallions, thinly sliced
2 Tbsp roasted sesame seeds
handful fresh mint, chopped
handful fresh cilantro, chopped
handful roasted peanuts, very roughly chopped

Spicy Ginger Dressing:
2 tsp freshly-grated ginger
1 Tbsp Sriracha sauce
2 Tbsp brown sugar
2 Tbsp rice wine vinegar
1 Tbsp soy sauce
1/8 tsp sesame oil
3 Tbsp vegetable oil

In a large bowl, combine all of the dressing ingredients and whisk. Then add chicken, cabbage, carrots, tomato, scallions, sesame seeds, mint and cilantro to the bowl and toss gently. Serve in a bowl and top with sliced mango and chopped peanuts.