San Juan Summer Salad

This is a quick, easy recipe for those hot summer evenings when you don't feel like cooking. I cook the chicken breasts early in the morning and just chop up the rest and throw it all together when we're ready to eat.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  cups  cooked chicken breasts, cut into 1/2 inch pieces
• 3  cups cantaloupe, cut into 1/2 inch pieces
• 1  cup celery, thinly sliced
• 1⁄2 cup green onion, chopped
• 1⁄3 cup  roasted salted cashews
•  chow mein noodles, for crunch (optional)

• Dressing

• 3⁄4 cup  oil
• 1⁄2 cup mango chutney
• 1⁄4 cup white wine vinegar
• 3  cloves garlic
• 1  tablespoon Dijon mustard
• 1  tablespoon soy sauce
• 1  tablespoon  sesame oil
• 3⁄4 teaspoon Tabasco sauce (or to taste)

Directions

1. Dressing: Blend all ingredients until smooth in blender.
2. (Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
3. Serve immediately.