Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
774
Calories
48g
Protein
45g
Fat
53g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup peanut or canola oil
- 1/4 cup white wine vinegar
- 1 Tbs. Dijon mustard
- 2 to 3 tsp. Asian chili oil (optional)
- 2 garlic cloves, minced
- 1/2 cup mango chutney
- 2 cups shredded roast chicken, homemade (see
- related recipe at left) or purchased
- 1 celery stalk, thinly sliced
- 1 small red onion, halved and thinly sliced
- 1/3 cup roasted salted cashews, coarsely
- chopped
- 1 mango, peeled, pitted and thinly sliced
- 4 cups shredded romaine lettuce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes