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SALAD-SAN JUAN SUMMER Recipe

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This recipe for SALAD-SAN JUAN SUMMER is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked chicken breast, cut into 1/2" pieces
3 cups cantaloupe, cut into 1/2" pieces
1 cup celery, thinly sliced
1/2 cup green onion, thinly sliced
1/3 cup roasted, salted cashews
lettuce leaves
Dressing:
3/4 cup vegetable oil
1/2 cup mango chutney
1/4 cup white wine vinegar
3 medium cloves garlic, minced
1 Tbs. Dijon mustard
1 Tbs soy sauce
1 Tbs sesame oil
3/4 tsp Tabasco sauce

Directions:
Directions:
For dressing: Place oil, chutney, vinegar, garlic, mustard, soy sauce, sesame oil and Tabasco in processor or blender. Puree til smooth. This can be prepared up to 1 day ahead. Cover and refrigerate.
In a large bowl, combine chicken, cantaloupe and celery. Reserve 1 Tbs green onion and add remainder to salad. (Can be prepared 4 hours ahead. Cover and refrigerate). Before serving, add cashews to salad. Toss with enough dressing to coat, arrange lettuce leaves on 6 plates. Mound salad on lettuce, sprinkle reserved green onions on top and serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is an awesome lunch! The mango chutney is what really makes it; you can find it at most grocery stores.

 

 

 

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