SAN JUAN SUMMER SALAD

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San Juan Summer Salad image

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.

Provided by Susan Dillard

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Dressing: Blend all ingredients until smooth in blender.
  • (Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
  • Serve immediately.

Nutrition Facts : Calories 720.7, Fat 58.2, SaturatedFat 9.2, Cholesterol 88.2, Sodium 488.3, Carbohydrate 16.5, Fiber 2.4, Sugar 11, Protein 35.2

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