Thai Mango and Grilled Chicken Salad with Lime Ginger Dressing

1 lb. skinless boneless chicken breasts or chicken tenders with tendons removed, grilled or baked and chopped into cubes
6 cups; 10 – 12 ounce bag fresh spinach, washed and well drained
3 – 4 cups mixed European salad greens, radichio, arugala, watercress, baby romaine, red leaf, chicory, etc., washed and drained
1 red bell pepper thinly sliced
1 cucumber peeled, seeded and chopped
4 green onions sliced
1 1/2 to 2 fresh mangos chopped
1/4 cup finely chopped peanuts

1. Lightly season chicken with garlic powder and lemon pepper seasoning and bake or grill at 350 F for 20 to 30 minutes until juices run clear. The amount of time needed to bake or grill tenders is about half that of a breast. Allow chicken to cool then shred or cut chicken into cubes; cover and chill.

2. Wash, remove stems and dry spinach leaves. Tear larger leaves into bite size pieces and put all into a large bowl. Add European salad greens, red pepper, cucumber, green onions, mangos and Chicken. Add Lime Ginger Dressing to salad and gently toss all together well.

3. Top salad with chopped peanuts and serve immediately.
Lime Ginger Dressing
1/4 cup fresh lime juice
1/4 cup packed brown sugar
2 tablespoons rice wine vineger
2 tablespoons Thai fish sauce
1 teaspoon dark Oriental sesame oil
1 1/2 tablespoons fresh minced ginger
1 clove fresh garlic minced or pressed
1/4 teaspoon Chinese chili sauce

1. Mix all ingredients together in small bowl and set aside. Mix dressing well before tossing with salad.

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