It was another salad day. We had some leftover roasted chicken from Costco, and this was just a perfect way to use some of it. I still have enough chicken left for yet another meal too. We get so many meals from the Costco chickens. They are simply the best. 🙂 This time I decided to to use my chicken for another salad. I made an Asian salad with a mango chutney vinaigrette. It was bold, exotic and very cool and refreshing all at once. It really hit the spot on a hot summer’s day. I served it with some potstickers and a crisp, cool, citrusy Spanish Chardonnay to make for a perfect summer meal.
Curried Rice Salad with Chicken and a Mango Chutney Vinaigrette
2 cups cooked rice
1/4 red onion sliced thin
1/4 red bell pepper and 1/4 green bell pepper, sliced thin
1 cup peas, thawed if frozen
1 apple, peeled and cored and diced
1/4 cup green onions, sliced thin
2 cups shredded chicken, cooked
either spinach or lettuce of your choice – optional
Mango Chutney Vinaigrette
3/4 cup mango chutney
1 TBSP curry
1 TBSP garlic
2 TBSP apple cider vinegar
1/2 cup olive oil
1 tsp dried mint or 1 TBSP fresh mint, chopped fine
1 tsp Dijon mustard
1 tsp honey
1 tsp red pepper flakes, or to taste – optional
Mix all the ingredients for the chutney vinaigrette together and set aside. Then start assembling the salad. It is a combination of a salade compose and a tossed salad. The Chef’s Salad Toss all the salad ingredients together with the exception of the lettuce or spinach and the chicken. Then add the dressing and combine thoroughly. Only add as much dressing as you need. You do not want it to be swimming in dressing, but you want just enough to coat everything and to give it a lot of flavor.
Start with a layer of greens. Then add the tossed ingredients. Finish with the shredded chicken and add more dressing on top of the chicken. I added some potstickers on the side as well to make the meal complete.
Stay safe and stay well Everyone. ‘Til next time.