A quick lively salad with summery vegetables. This Thai-inspired recipe would be made with green mango if it were truly authentic. However I prefer the sweetness of the ripe mango with the citrus of the sauce.

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

Dressing
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

Garnish
3 cups (750 mL) baby spinach
1 cup (250 mL) crispy chow mein noodles

1. Shred chicken into strips and combine with mango, snow peas, bean sprouts and green onions, toss to combine.

2. Whisk together lime juice, rice vinegar, vegetable oil, sesame oil, hoisin, soy and grated lime rind. Season with salt to taste.

3. 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.

Serves 4