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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a quick, easy recipe for those hot summer evenings when you don't feel like cooking. I cook the chicken breasts early in the morning and just chop up the rest and throw it all together when we're ready to eat. Ingredients:
3 cups cooked chicken breasts, cut into 1/2 inch pieces |
3 cups cantaloupe, cut into 1/2 inch pieces |
1 cup celery, thinly sliced |
1/2 cup green onion, chopped |
1/3 cup roasted salted cashews |
chow mein noodles, for crunch (optional) |
3/4 cup oil |
1/2 cup mango chutney |
1/4 cup white wine vinegar |
3 cloves garlic |
1 tablespoon dijon mustard |
1 tablespoon soy sauce |
1 tablespoon sesame oil |
3/4 teaspoon tabasco sauce (or to taste) |
Directions:
1. Dressing: Blend all ingredients until smooth in blender.
2. (Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
3. Serve immediately.
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