Chicken and Mango Salad with Chutney Vinaigrette
This bright, tangy salad is a lovely way to make a meal of a purchased rotisserie chicken. Or, the next time you roast a chicken, roast 2 so that you’ll have leftovers. Between the mangoes, the red onion, the leafy green romaine and the nuts, this salad is full of health-enhancing antioxidants.
- 1/2 red onion
- 2 ripe mangoes
- 4 cups shredded cooked chicken
- 2 celery stalks, thinly sliced
- 4 cups sliced romaine lettuce (cut crosswise)
- 1/3 cup peanut or grapeseed oil
- 1/4 cup Champagne vinegar
- 1 Tbs. Dijon mustard
- 2 to 3 tsp. Asian chili oil (optional)
- 2 large garlic cloves, finely chopped
- 1/2 cup mango chutney
- 1/2 cup cashews, toasted
Thinly slice the onion lengthwise, rinse under cold running water and drain well. Using a vegetable peeler, peel the mangoes, then cut the flesh away from the seed and cut the flesh into 1-inch chunks. In a large bowl, combine the onion, mangoes, chicken, celery and lettuce.
In a food processor, combine the peanut oil, vinegar, mustard and chili oil and process until blended. Add the garlic and chutney and process until pureed.
Pour the dressing over the salad and toss gently. Serve immediately, or refrigerate for up to 4 hours and toss well before serving. Garnish the salad with the cashews just before serving. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).