Chipotle, Mango Chicken Salad

• 1 pound Boneless, Skinless, Fully Cooked Chicken Breast, Cubed
• 1 whole Small Yellow Onion, Diced
• 1 stalk Celery, Diced
• 1 whole Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 1 cup Raw Cashews, Chopped
• 1/3 cups Mango, Skin Removed And Chopped (1/3 Cup Is About 1/2 A Mango)
• 1 whole Chipotle Pepper In Adobo Sauce
• 3 Tablespoons Pomegranate Juice
• 1 Tablespoon Apple Cider Vinegar
• 3/4 cups Mayonnaise
• 1/2 teaspoons Salt
• 1/2 teaspoons Freshly Ground Pepper
• 2 Tablespoons Fresh Cilantro, Minced
• 1 Tablespoon Dried Oregano

1. Combine your chicken, onion, celery, pepper and cashews in a large bowl. Mix to combine and set aside.
2. In a blender, combine the mango, chipotle pepper, pomegranate juice and apple cider vinegar. Blend until smooth, about 5-6 minutes. Remove the sauce from the blender and add it into a small bowl. Into the same bowl, add the mayo, salt and pepper, cilantro and oregano. Whisk to combine.
3. Gently fold the sauce into the chicken mixture until all is combined. Season with more salt and pepper if needed. Cover and refrigerate. Will keep for 4-5 days.
4. Serve on top of a bed of greens or on a slice of bread! Enjoy!

chicken, yellow onion, celery, red bell pepper, cashews, mango, pepper, pomegranate juice, apple cider vinegar, mayonnaise, salt, freshly ground pepper, fresh cilantro, oregano

Taken from tastykitchen.com/recipes/salads/chipotle-mango-chicken-salad/ (may not work)