Tropical Salad With Chutney Mayonnaise

• 1 large broccoli, crown cut into small florets
• 1 (8 ounce) package baked tofu or 8 ounces cooked chicken, diced
• 2 medium mangoes, peeled and diced or 1 (20 ounce) candiced pineapple, well drained
• 2 large celery ribs, sliced diagonally
• 13 cup chopped walnuts (optional)
• 13 cup mayonnaise (may use vegan mayo)
• 13 cup mango chutney (or other fruit chutney)
• mixed baby greens, as needed
• mixed sprouts, as needed

1. Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming.
2. In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
3. Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently.
4. Divide greens onto individual plates, mound small amount of salad on each, top with sprouts.

broccoli, chicken, mangoes, celery, walnuts, mayonnaise, mango, mixed baby greens, mixed sprouts

Taken from www.food.com/recipe/tropical-salad-with-chutney-mayonnaise-503434 (may not work)