San Juan Summer Salad

Submitted by Susan Dillard

"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: 45mins
• Ingredients: 14
• 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.

Reviews

[Judikins]

Although I didn't have this salad personally, many of my card friends did Tuesday. It was reported to be "deliciously, refreshingly different." All the ladies asked for the recipe and once I found out the name, it wasn't long before I found it here on "zaar". (There isn't much I can't find on this wonderful site.)I will make this very soon! But, how can this recipe have 720 calories per serving??