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Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing

2 tablespoons lime juice (from about 1 lime)
1 tablespoon mayonnaise
2 teaspoons honey mustard
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup olive oil
2 cups diced cooked chicken
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
2 tablespoons minced red onion
1 large mango, peeled and sliced (optional)
2 teaspoons chopped fresh tarragon, chives, or basil
1/2 pound mixed salad greens (about 4 quarts)


In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, mustard, salt, and black pepper. Add the oil slowly, whisking. In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell pepper, onion, mango, and tarragon with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.

Source: www.foodandwine.com