Food & Wine

Chicken & Mango Salad

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

Serves 4


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.