Chicken and Mango Salad with Chutney Vinaigrette

Chicken and Mango Salad with Chutney Vinaigrette is rated 4.7 out of 5 by 3.
  • y_2024, m_7, d_16, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.chicken-and-mango-salad-with-chutney-vinaigrette, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 296ms
  • REVIEWS, PRODUCT

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.

Ingredients:

  • 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 

Directions:

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).

Recommended Products:

Rated 5 out of 5 by from Refreshing Light Salad! Love this salad. It was nice and light for summer. It had a lot of different textures from the soft bite of a fresh mango to the crunch of the cashews. I can't wait to make this again! We kicked it up a notch with asian chili sauce. Loved that we could use one of the two roasted chickens from the cookbook and had 3 full days of meals, all different, all delicious!
Date published: 2018-06-27
Rated 5 out of 5 by from fabulous summer salad I served this salad to a group of ladies. They loved it. The mango is wonderful and the peanut oil gives it an Asian flavor. Yes, the mango is slippery, but worth the effort. I used a store roasted chicken to save time.
Date published: 2014-06-04
Rated 4 out of 5 by from Great Dressing, Great Salad This is a fantastic salad. Incredibly quick and easy and it tastes incredible. The dressing is fantastic. I always have chutney on hand, so it's great to have another use for it. I used peanut oil. I recommend making double the dressing. I tend to like a bit more dressing and believe me, whatever dressing you have left over, you will happily use the next day. I didn't have a red onion, so I used shallots. The onions are a great foil to the sweet mangoes. Next time I will add additional onion, For the chicken, I roasted chicken cutlets with olive oil, salt and pepper. So good. All the flavours came together nicely. I will definitely make this again and the dressing will be made again with or without this salad.
Date published: 2013-03-22
  • y_2024, m_7, d_16, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.chicken-and-mango-salad-with-chutney-vinaigrette, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 72ms
  • REVIEWS, PRODUCT