Chicken And Mango Salad With Chutney Vinaigrette
A colorful and vibrant mango chicken salad that combines the sweetness of ripe mangoes with the savory flavors of shredded chicken, crunchy celery, and crisp romaine lettuce. Tossed in a luscious mango chutney dressing with a touch of Asian chili oil for a hint of heat, this salad is a delightful mix of flavors and textures that will surely please your taste buds. Top it off with toasted cashews for added crunch and enjoy this refreshing dish either as a standalone meal or a flavorful side.
— Constant Cookbook
Ingredients
- 1/2 red onion
- 2 ripe mangoes
- 4 cups shredded cooked chicken
- 2 celery stalks, thinly sliced
- 4 cups sliced romaine lettuce (cut crosswise)
- 1/3 cup peanut or grapeseed oil
- 1/4 cup Champagne vinegar
- 1 Tbs. Dijon mustard
- 2 to 3 tsp. Asian chili oil (optional)
- 2 large garlic cloves, finely chopped
- 1/2 cup mango chutney
- 1/2 cup cashews, toasted
Instructions
- Thinly slice the onion lengthwise, rinse under cold running water and drain well. Using a vegetable peeler, peel the mangoes, then cut the flesh away from the seed and cut the flesh into 1-inch chunks. In a large bowl, combine the onion, mangoes, chicken, celery and lettuce.
- In a food processor, combine the peanut oil, vinegar, mustard and chili oil and process until blended. Add the garlic and chutney and process until pureed.
- Pour the dressing over the salad and toss gently. Serve immediately, or refrigerate for up to 4 hours and toss well before serving. Garnish the salad with the cashews just before serving. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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