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

• Recipes

  • Spaghetti with Mixed Seafood (Pasta)
  • Cucumber Soup (Soup)
  • Chicken & Mango Salad (Weeknight)
  • Lemon Buttermilk Bars (Baking)
  • Chili Verde (Slow Cooker)

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

• Cookbook Profile Archive

This page modified March 2007

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