San Juan Summer Salad
"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."
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
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)
-
Dressing
- 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
- 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.
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Reviews
-
Although I didn't have this salad personally, many of my card friends did Tuesday. It was reported to be "deliciously, refreshingly different." All the ladies asked for the recipe and once I found out the name, it wasn't long before I found it here on "zaar". (There isn't much I can't find on this wonderful site.)I will make this very soon! But, how can this recipe have 720 calories per serving??
RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.
