May 2, 2012

chicken & mango salad.

Last week I discovered my new favorite summer salad. I will be the first to admit that I am a serious repeat eater. I have 3 different salads that I make on a regular basis and sometimes that consists of only switching from romaine lettuce to spring mix. Now I realize why the hubs seems so happy when I come home with a new salad dressing {because we have been eating the same dressing for several weeks now} I know, I need to up my creativity level a bit. So I did just that last week. I finally opened one of my many great cookbooks, Williams Sonoma Eat-Well, and discovered the Chicken & Mango Salad. It's a new favorite in our home!

What you need: 
1/2 red onion
2 ripe mangos
cooked chicken 
romaine lettuce
toasted cashews

How to make this great salad: 
Thinly slice onion half lengthwise. Peel the mangos, cut the flesh away from the seed, and cut flesh into 1-inch chunks. Put the onion and mangos in a large bowl with chicken, celery, and lettuce. 

The recipe gives directions for a chutney vinaigrette, but I used Trader Joe's Champagne Vinaigrette {delicious!!}, but just in case you don't have a TJ's nearby...

1/3 cup peanut or grape seed oil
1/4 cup champagne vinegar
1 Tbsp dijon mustard
2-3 tsp Asian chile oil (optional)
garlic, 2 cloves, finely chopped
1/2 cup mango chutney

In a food processor, combine oil, vinegar, mustard, and chile (if using) and process until blended. Add garlic and chutney and process until pureed. 

bon app├ętit!

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