Tropical Chicken-Mango Salad

ready in: 20 minutes

1/4 cup plus 1 tablespoon rice-wine vinegar
2 tablespoons fish sauce
2 tablespoons sesame or olive oil
1 tablespoon honey or sugar
1 teaspoon ginger paste or 1-inch piece ginger root, peeled and finely chopped
1/4 teaspoon peeled and minced, fresh garlic, or to taste
1/4 teaspoon each crushed red pepper, or to taste
Freshly ground black pepper, to taste
2 (6-ounce) bags each romaine lettuce and iceberg shreds or shredded cabbage
1 cup chopped fresh mint, basil or cilantro, or a combination
1 pound precooked or rotisserie chicken, chopped or shredded
1 red, yellow or orange bell pepper, stemmed, seeded and thinly sliced
1 large mango, peeled, pitted and diced
1/2 cup roasted, salted peanuts, or to taste
1 lime, quartered

In a small bowl, combine the vinegar, fish sauce, oil, honey or sugar, ginger, garlic, red and black peppers; whisk until combined. Set aside.

Toss the lettuce with the herbs and divide among 4 shallow bowls. Divide the chicken, bell pepper, mango and peanuts among bowls. Place the lime quarter, for squeezing, on each dish. Stir dressing before passing to serve.

Makes 4 main-dish servings.

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