Chicken & Mango Salad

Name: Chicken & Mango Salad
Yield: Makes 4 Servings
Ingredients: Garlic, 2 cloves, minced; Asian chili oil, 2–3 teaspoons (optional); Dijon mustard, 1 tablespoon; Celery, 1 stalk, thinly sliced; Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat; Red onion, 1 small, halved and thinly sliced; Roasted, salted cashews, ⅓ cup (2½ oz/75 g), coarsely chopped; Romaine (cos) lettuce, 4 cups (4 oz/125 g) shredded; Mango, 1, peeled, pitted, and thinly sliced; White wine vinegar, ¼ cup (2 fl oz/60 ml); Peanut or canola oil, ⅔ cup (5 fl oz/160 ml); Mango chutney, ½ cup (5 oz/155 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Peanut or canola oil, ⅔ cup (5 fl oz/160 ml)
White wine vinegar

Method

Make the vinaigrette

In a food processor or blender, combine the peanut oil, vinegar, mustard, and chili oil, if using, and process until blended. Add the garlic and chutney and continue to process to a smooth purée.
Assemble the salad

In a bowl, combine the chicken, celery, onion, cashews, and mango. Add the vinaigrette and