Chicken and Mango Salad

Last summer when we were in Arizona for Jake's internship, I had no motivation whatsoever to cook because it was SO DANG HOT!  The thought of turning the oven on was absolutely unbearable (and you know how much I love to bake!) so I started chopping and making yummy salads. 

This salad is a new recipe we tried last week.  It is sooooo delicious.  Jake and I both loved it.  Ethan loved it too because his wonderful mommy made some pureed mango for him with the leftover mangoes.  I'm sure other salad fruits, like grapes or mandarin oranges, could be yummy with this salad as well.  One of the best part I love about this salad is that you can store the chicken mixture and the lettuce separately.  That way, your salad can keep much longer without the wilt-y lettuce.

Chicken and Mango Salad

Adapted from William-Sonoma The Weeknight Cook

• 2/3 cup peanut oil
• ¼ cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2-3 teaspoons asian chili oil
• 2 cloves garlic, minced
• ½ cup mango chutney
• 2 cups shredded chicken
• 1 stalk celery, thinly sliced
• 1 small onion, thinly sliced
• 1/3 cup roasted salted cashews
• 1 mango, peeled, sliced
• 4 cups shredded romaine lettuce

In a food processor, combine the oil, vinegar, mustard, and chili oil.  Process until blended.  Add the garlic and chutney and continue to process to a smooth puree.

In a bowl, combine all other ingredients except lettuce.  Add the vinaigrette and toss gently to coat.  Divide the lettuce among plates, top with the chicken mixture and serve.