2 c diced/shredded cooked chicken
1/2 c diced celery
1/4 sliced green onions
1 1/2 c shredded or thinly sliced cabbage
1/3 c dried cranberries
1/4 c chopped fresh cilantro
1/4 c toasted silvered almonds
1/4 c Mango Chutney (I found this in the Indian section of the grocery store)
1/4 c mayonnaise
1/2 tsp apple cider vinegar
kosher salt
pepper
Combine chicken through almonds in a medium-large bowl. Whisk together chutney, mayo, and vinegar in a small bowl, add to salad and gently combine. Season to taste. Chill for 30 minutes before serving.
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