Recipe: Tommy Bahama's Fandango Mango Chicken Salad

Hi all! I happened to find the Tommy Bahama's Recipe for the Fandango Mango Chicken Salad in their old furniture catalog (random, i know). Here it is:

TOMMY BAHAMA'S FANDANGO MANGO CHICKEN SALAD

FOR THE SALAD:
6 ounce chicken breasts (one per person)
mango halves (one per person)
hearts of palm (1/2 cup per person)
mixed greens (3 cups per person)
citrus vinaigrette - recipe follows (2-3 ounces per person)
curry dressing - recipe follows (1 ounce per person)
toasted pecans
radish sprouts

CURRY SALAD DRESSING:
1 cup mayonnaise
2 tbsp curry powder
1 tsp garlic powder
2 tbsp hot sauce (optional)

CITRUS VINAIGRETTE:
(makes approximately one cup)

8 tbsp canola oil
5 tbsp orange juice or OJ concentrate
1 tbsp white vinegar
1 1/2 tsp raspberry vinegar
1 1/2 tsp lime juice
1 1/2 tsp dark rum
1/2 tsp soy sauce

TO PREPARE THE SALAD INGREDIENTS:
Grill the chicken and slice into strips.
Peel and seed and fan the mango.
Dice the palm hearts.
Toss the greens with citrus vinaigrette salad dressing.
Drizzle with curry dressing.

TO MAKE THE SALAD:
According to the picture, please arrange as follows: lettuce underneath and top one section of dish with fanned mango, another with chicken strips, another with diced palm hearts, and the center with the toasted almonds and radish sprouts. (For some reason the recipe I found did not include the the additional garnishes being toasted pecans and radish sprouts, so thanks to Brent and Halyna for finding the recipe description).

It also did not include the citrus vinaigrette, but thanks to Mrs. C I was able to scale down the recipe she found for it. As you may have noticed, she was also quite accurate about the curry dressing recipe!

In the end, teamwork paid off! Hope you find the recipe and enjoy!!!