Chicken Salad with Mangos & Toasted Cashews by Ming Tsai Recipe

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Ingredients

For the Salad
4 cups cooked chicken cut into 1/2-inch dice
2 ripe mangos, peeled and sliced into wedges
3/4 cup salted toasted cashews, 1/4 cup reserved for topping
6 oz. (4 cups) mixed greens or baby arugula
For the Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup rice wine vinegar
3 tablespoons chili sauce
1/8 teaspoon cayenne pepper
1/4 cup honey plus 2 tablespoons
1 teaspoon salt
1 teaspoon finely ground black pepper
3 tablespoons peeled ginger, finely minced
2 tablespoons finely minced garlic

Preparation

Step 1

1. To make the salad: Combine chicken, mangos, and ½ cup of cashews in a large bowl and set aside.

2. Whisk together olive oil, rice wine vinegar, honey, chili sauce, salt, black pepper, cayenne pepper, garlic and ginger root in a small bowl. Add vinaigrette to chicken a little at a time, tossing with two serving spoons. You may have a small amount of vinaigrette left which can be served on the side.

3. Refrigerate salad until ready to serve. Place salad on a bed of crisp arugula or other greens, and sprinkle remaining ¼ cup cashews on top of chicken salad when ready to serve. Store leftover salad in refrigerator in covered container.