The cover of the Food & Wine section May 7 will feature a story on the Seattle Cheese Festival May 16-18 and tips on choosing and using various cheeses. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Chicken & Mango Salad
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
2 cups roast chicken, shredded, homemade or purchased
2/3 cup peanut or canola oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2-3 teaspoons Asian chile oil
2 cloves garlic, minced
1/2 cup mango chutney
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.
From: Williams-Sonoma FOOD MADE FAST Weeknight, Recipes by Melanie Barnard.