Spicy Chicken, Avocado And Mango Salad

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3 tablespoons light brown sugar

1/4 cup water

1/4 cup plus 2 tablespoons fresh lime juice, plus lime wedges for serving

1 tablespoon chili-garlic sauce

1/4 cup vegetable oil

Salt and freshly ground pepper

One 3-pound roast chicken, skin removed, meat shredded (3 cups)

1 ripe mango, peeled and cut into 1/2-inch chunks

1 ripe Hass avocado, peeled and cut into 1/2-inch chunks

3 scallions, thinly sliced

5 ounces mesclun (6 cups)

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