Recipe: Chicken and Mango Salad (blender or food processor)

CHICKEN AND MANGO SALAD

FOR THE VINAIGRETTE:
2/3 cup peanut or canola oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 to 3 teaspoons Asian chile oil
2 cloves garlic, minced
1/2 cup mango chutney
FOR THE SALAD:
2 cups roast chicken, shredded, homemade or purchased
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.

Serves 4
Source: Williams-Sonoma Food Made Fast Weeknight, Recipes by Melanie Barnard