Chicken & Mango Salad

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Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

Ingredients

  • Peanut or canola oil, 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