Asian Chicken, Mango and Rice Salad
4 split (2 whole) bone in, skin on chicken breasts (rotisserie chicken can be substituted)
salt, pepper and olive oil to roast chicken
1 cup brown or jasmine rice, cooked according to package directions
2 cups mango, chopped into bite size pieces
4 scallions, sliced
1/2 cup almonds, slivered and toasted
2 cups hearts of romaine, chopped
1 cup baby spinach, torn or chopped into small pieces
8 tablespoons T.Lish Asian Sesame Vinaigrette
To roast chicken: Preheat oven to 350 degrees Place chicken skin side up on baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast 35-40 minutes until chicken is cooked through and juices run clear. Allow to cool. When chicken is cooled, remove meat from bone and shred. This can be done 1 day ahead.
Toss prepared rice and greens in T.Lish Asian Sesame Vinaigrette. Reserve some for final drizzle. Add remaining ingredients and lightly toss. Drizzle remaining vinaigrette if desired.