Chicken and Mango Salad
Submitted by glutenfreeweek on Wed, 08/07/2013 - 23:11
Summary
Yield | |
---|---|
Source | glutenfreeweek |
Prep time | 15 minutes |
Cooking time | |
Total time | 15 minutes |
Description
Chicken and Mango Salad imported from Recipe Import
Ingredients
2 c
Roast Chicken 2⁄3 c
Peanut or canola oil 1⁄4 c
white wine vinegar 1 T
Dijon mustard 2 t
Asian chile oil (optional) 2 clv
minced garlic 1⁄2 c
Mango chutney 1
celery stalk (thinly sliced) 1
red onion (small halved and thinly sliced) 1⁄3 c
cashews (coarsely chopped) 1
Mango (peeled pitted, and thinly sliced) 4 c
romaine lettuce (shredded)Instructions
1. Make the vinaigrette
In a food processor or blender, combine the peanut or canola oil, vinegar, mustard, and chile oil (if using) and process until blended. Add the garlic and chutney and continue to process to a smooth puree.
2. 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.
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