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Chicken and Mango Salad

Summary

Yield
Servings
Sourceglutenfreeweek
Prep time
15 minutes
Cooking time
Total time
15 minutes

Description

Chicken and Mango Salad imported from Recipe Import

Ingredients

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.