Chicken & Mango Salad with Cashews

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Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

This bright, tangy salad is a smart way to make a meal of a purchased rotisserie chicken or poached chicken breast. The mango chutney adds depth of flavor to the dressing, but if you can’t find it, sweeten the dressing to taste with honey.

Ingredients

  • red onion, ½
  • ripe mangoes, 2
  • cooked skinless chicken breast, 3 cups

Method

  1. Cut onion half crosswise into thin slices. Put onion slices in a colander and rinse well under cold running water. Drain thoroughly and set aside.
  2. Working with 1 at a time, hold a mango upright on a cutting board. Using a sharp chef’s knife, make downward cuts along each flat side of pit to separate from flesh. Remove skin with a vegetable peeler and cut flesh