Ingredients
8 cups mixed baby greens
3 cups shredded roast chicken (used a rotisserie chicken from Whole Foods)
2 firm-ripe mangoes, peeled, pitted and cut into cubes
2 firm-ripe avocados, peeled, pitted and cut into cubes
1/4 red onion, thinly sliced
1/4 cup roasted and salted cashews
2 tablespoons minced fresh cilantro
for the Ancho-Lime Vinaigrette
1/4 cup freshly squeezed lime juice
1 tablespoon honey
1 generous teaspoon ancho chile powder
1 generous teaspoon ground cumin
1 large garlic clove, very finely minced
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil
Directions
For the vinaigrette, whisk together the lime juice, honey, spices and salt in a small bowl to blend. Gradually whisk in the olive oil. This can be prepared up to 3 days in advance. Keep refrigerated.
In a large bowl, combine the greens, chicken, mangoes, avocados, onion, cashews and cilantro. Add Lime-Ancho Vinaigrette (about 1/3 cup will suffice) and toss gently to combine.
