Chicken and Mango Salad

Submitted by ratherbeswimmin

"In ‘Williams-Sonoma: The Weeknight Cook’"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 157.80 ml peanut oil or 157.80 ml canola oil
• 59.14 ml white wine vinegar
• 14.79 ml Dijon mustard
• 9.85-14.78 ml asian chili oil
• 2 garlic cloves, minced
• 118.29 ml mango chutney
• 473.18 ml shredded cooked chicken (rotisserie or roasted chicken)
• 1 stalk celery, thinly sliced
• 1 small red onion, halved and thinly sliced
• 78.78 ml roasted salted cashews, coarsely chopped
• 1 mango, peeled, pitted, and thinly sliced
• 946.36 ml romaine lettuce, shredded

directions

1. Make vinaigrette: in a food processor or blender, combine the peanut oil, vinegar, mustard, and chili oil and process until blended.
2. Add the garlic and chutney and continue to process to a smooth puree.
3. Assemble the salad: in a bowl, combine the chicken, celery, onion, cashews, and mango.
4. Add the vinaigrette and toss gently to coat.
5. Divide the lettuce among plates, top with the chicken mixture, and serve.