Source: glutenfreeweek | |
Prep time: 15 minutes |
Chicken and Mango Salad imported from Recipe Import
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.