1 small barbecue chicken, skin and bones removed
1 mango, peeled and slivered
1 cup (250 mL) snow peas, slivered
1 cup (250 mL) bean sprouts
½ cup (125 mL) green onions, slivered
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) seasoned rice vinegar
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
½ tsp (2 mL) grated lime rind
Salt to taste
3 cups (750 mL) baby spinach
1 cup (250 mL) crispy chow mein noodles
- Shred chicken into strips and combine with mango, snow peas, bean sprouts and green onions, toss to combine.
- Whisk together lime juice, rice vinegar, vegetable oil, sesame oil, hoisin, soy and grated lime rind. Season with salt to taste.
- Toss three quarters of dressing with salad. Place spinach on a platter or in a bowl, toss with remaining dressing and place salad on top. Top with chow mein noodles.