Chicken and Mango Salad

• 23 cup peanut oil or 23 cup canola oil
• 14 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 -3 teaspoons asian chili oil
• 2 garlic cloves, minced
• 12 cup mango chutney
• 2 cups shredded cooked chicken (rotisserie or roasted chicken)
• 1 stalk celery, thinly sliced
• 1 small red onion, halved and thinly sliced
• 13 cup roasted salted cashews, coarsely chopped
• 1 mango, peeled, pitted, and thinly sliced
• 4 cups romaine lettuce, shredded

1. Make vinaigrette: in a food processor or blender, combine the peanut oil, vinegar, mustard, and chili oil and process until blended.
2. Add the garlic and chutney and continue to process to a smooth puree.
3. Assemble the salad: in a bowl, combine the chicken, celery, onion, cashews, and mango.
4. Add the vinaigrette and toss gently to coat.
5. Divide the lettuce among plates, top with the chicken mixture, and serve.

peanut oil, white wine vinegar, mustard, asian chili oil, garlic, mango, chicken, celery, red onion, cashews, mango, romaine lettuce

Taken from www.food.com/recipe/chicken-and-mango-salad-510483 (may not work)