Chicken-Mango Basil Salad

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If you are in a hurry, you can save time by buying a pre-roasted chicken.

Ingredients

For the dressing:
1 small cooked chicken, about 1-1/2 pounds
3 tablespoons red wine vinegar, or a combination of balsamic and sherry vinegars
4 tablespoons fresh basil, minced
A pinch of sugar, optional
3 tablespoons olive oil
Salt and pepper, to taste

For the salad:
1 ripe but still firm mango
Salad greens, about 10 ounces
Croutons, optional


Directions

To make the dressing:
Heat the chicken if it is not still warm. Try microwaving for 3 minutes on high. Reserve 2 tablespoons of the chicken drippings and combine with the vinegar, basil and sugar in a large salad bowl. Blend in the olive oil and taste before adding salt and pepper.

To make the salad:
Remove the meat from the chicken (discard the skin) and shred into bite-sized pieces. Add to the salad bowl. Cut the mango into thin slices, half those, and add to the salad bowl. Add the greens and the croutons and toss. Serves 3-4.

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