Chicken & Mango Salad
This vibrant and satisfying salad features tender shredded roast chicken, crunchy celery, sweet mango slices, and roasted cashews, all tossed in a flavorful mango chutney vinaigrette. The combination of textures and flavors creates a refreshing and delightful meal that is perfect for a quick weeknight dinner.
— Constant Cookbook
Ingredients
- 2/3 cup peanut or canola oil
- 1/4 cup white wine vinegar
- 1 Tbs. Dijon mustard
- 2 to 3 tsp. Asian chili oil (optional)
- 2 garlic cloves, minced
- 1/2 cup mango chutney
- 2 cups shredded roast chicken, homemade (see
- related recipe at left) or purchased
- 1 celery stalk, thinly sliced
- 1 small red onion, halved and thinly sliced
- 1/3 cup roasted salted cashews, coarsely
- chopped
- 1 mango, peeled, pitted and thinly sliced
- 4 cups shredded romaine lettuce
Instructions
- <b>Make the vinaigrette</b>
- In a food processor or blender, combine the peanut oil, vinegar, mustard and chili oil and process until blended. Add the garlic and chutney and continue to process to form a smooth puree.
- <b>Assemble the salad</b>
- In a bowl, combine the chicken, celery, onion, cashews and mango. Add the vinaigrette and toss gently to coat. Divide the lettuce among individual plates, top with the chicken mixture and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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