Chicken mango slaw

From David Leibovitz.

Chicken mango slaw

1/3 – 1/2 cup vinaigrette dressing (see below)

1/2 large ripe mango, peeled and sliced into bite-sized chunks

2 pan-roasted or grilled chicken breasts, cooled then sliced

1/3 cup toasted cashews, very coarsely chopped

3 tablespoons freshly chopped fresh mint, cilantro, or chives

2 large carrots, peeled and julienned or grated coarsely

12 radishes, thinly sliced

4 cups thinly sliced or shredded cabbage

1/8 teaspoon red chile pepper powder

Put the vinaigrette in a large bowl. Mix all the ingredients together. Divide into two bowls and serve immediately.

French vinaigrette

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

3 – 4 tablespoons olive oil

In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes.

Mix in the Dijon mustard, then add 3 tablespoons olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.

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