Chicken & Mango Salad

Name: Chicken & Mango Salad
Prep time: 8 min
Cook time: 8 min
Total time: 8 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters peanut or canola oil; 1 celery stalk, thinly sliced; 2 teaspoons Asian chili oil (optional); 1 Tb Dijon mustard; 2 garlic cloves, minced; 1 mango, peeled, pitted and thinly sliced; 118 milliliters mango chutney; 1 small red onion, halved and thinly sliced; 473 milliliters shredded roast chicken, homemade (see related recipe at left) or purchased; 946 milliliters shredded romaine lettuce; 79 milliliters roasted salted cashews, coarsely chopped; 59 milliliters white wine vinegar

Chicken & Mango Salad is a gluten free and dairy free main course. This recipe makes 4 servings with 743 calories, 20g of protein, and 55g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have canolan oil, dijon mustard, romaine lettuce, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.