This tropical salad uses nuts, veggies, herbs, and fruit to make the most of leftover chicken (TKTK link to Huli Huli Chicken).
Swap option: You can swap mango for the pineapple and cashews for the macadamia nuts.
For the dressing:
Put all the dressing ingredients in a small bowl. Whisk well until combined and set aside.
For the salad:
Place shredded chicken into a large bowl. Add the shallot, pineapple, radishes, watercress, cilantro, mint, Thai basil, and macadamia nuts. Pour the dressing over the salad, mix to combine. Top with sesame seeds and serve.