Tropical Chicken Salad
Pick up a rotisserie chicken from your supermarket’s deli department for this easy main-course salad. If your kids don’t like mango, substitute drained canned peaches.
Serves: 4
Time: 10 minutes
Ingredients
Dressing
- 1/4 cup (50 mL) vegetable oil
- 2 tbsp (25 mL) white wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 tsp (5 mL) each Dijon mustard and maple syrup
- 1/4 tsp (1 mL) each salt and cinnamon
- Pinch cayenne (optional)
Salad
- 1 bag (8 oz/227 g) mixed salad greens, about 6 cups/1.5 L lightly packed
- 2 cups (500 mL) chopped cooked skinless, boneless chicken
- 1 large mango, peeled, pitted and cut into 1/2-inch (1-cm) cubes
- 1/4 cup (50 mL) chopped roasted cashews (optional)
Directions
- In a small bowl, whisk all dressing ingredients.
- In a large salad bowl, toss together greens, chicken and mango. Add dressing; toss gently. Sprinkle with cashews.
Recipe by Julia Aitken
Photos by Janet Bailey
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