Recipe: Chicken & Mango Salad

Cookbook Profile

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.