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Chicken & Mango Salad

from Williams-Sonoma

Serves 4

  • 2 cups roast chicken, shredded, homemade or purchased
  • 2/3 cup peanut or canola oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2-3 teaspoons Asian chile oil (optional)
  • 2 cloves garlic, minced
  • 1/2 cup mango chutney
  • 1 stalk celery, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup roasted salted cashews, coarsely chopped
  • 1 mango, peeled, pitted, and thinly sliced
  • 4 cups romaine lettuce, shredded

Make the vinaigrette:
In a food processor or blender, combine the peanut 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.

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.

 
  • from:
  • Food Made Fast—Weeknight
  • from Williams-Sonoma
  • Oxmoor House 2006
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3135-2 (Pasta)
  • 0-8487-3136-0 (Soup)
  • 0-8487-3137-9 (Weeknight)
  • 0-8487-3138-7 (Baking)
  • 0-8487-3139-5 (Slow Cooker)
  • Recipe reprinted by permission.

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Food Made Fast

Food Made Fast recipes from the Spring 2007 books in the series: Seafood, Grilling, Salad, and Asian.

 

This page modified March 2007


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