Tropical Salad With Chutney Mayonnaise
photo by Dreamer in Ontario
- Ready In:
- 23mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 large broccoli, crown cut into small florets
- 1 (8 ounce) package baked tofu or 8 ounces cooked chicken, diced
- 1 medium mangoes, peeled and diced or (20 ounce) can diced pineapple, well drained
- 2 large celery ribs, sliced diagonally
- 1⁄3 cup chopped walnuts (optional)
- 1⁄3 cup mayonnaise (may use vegan mayo)
- 1⁄3 cup mango chutney (or other fruit chutney)
- mixed baby greens, as needed
- mixed sprouts, as needed
directions
- Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming.
- In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
- Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently.
- Divide greens onto individual plates, mound small amount of salad on each, top with sprouts.
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