Monday, July 5, 2010

Chicken & Mango Salad

I would have been quite sad if this recipe didnt make it onto the blog because I really want to make it again. Must not be so careless with my blogging habits or else recipes like this might be lost to me forever!!!! Can you make a new years resolution in July???? Must make sure I blog at least once a week so I dont get so far behind. Can I blame it on the heat?

Chicken & Mango Salad
borrowed from Williams Sonoma


  • 2/3 cup peanut or canola oil
  • 1/4 cup white wine vinegar
  • 1 Tbs. Dijon mustard
  • 2 to 3 tsp. Asian chili oil (optional)
  • 2 garlic cloves, minced
  • 1/2 cup mango chutney
  • 2 cups shredded roast chicken, homemade (see
    related recipe at left) or purchased
  • 1 celery stalk, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup roasted salted cashews, coarsely
  • 1 mango, peeled, pitted and thinly sliced
  • 4 cups shredded romaine lettuce
  • Directions:

    Make the vinaigrette
    In a food processor or blender, combine the peanut oil, vinegar, mustard and chili oil and process until blended. Add the garlic and chutney and continue to process to form a smooth puree.

    Assemble the salad
    In a bowl, combine the chicken, celery, onion, cashews and mango. Add the vinaigrette and toss gently to coat. Divide the lettuce among individual plates, top with the chicken mixture and serve. Serves 4.

No comments:

Post a Comment