Tropical Salad With Chutney Mayonnaise

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 large broccoli, crown cut into small florets
• 1 (8 ounce) package baked tofu or 8 ounces cooked chicken, diced
• 2 medium mangoes, peeled and diced or 1 (20 ounce) can diced pineapple, well drained
• 2 large celery ribs, sliced diagonally
• 1/3 cup chopped walnuts (optional)
• 1/3 cup mayonnaise (may use vegan mayo)
• 1/3 cup mango chutney (or other fruit chutney)
• mixed baby greens, as needed
• mixed sprouts, as needed

Recipe

• 1 steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watcoer until broccoli no longer steaming.
• 2 in a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
• 3 combine the mayonnaise and chutney and stir until smooth; pour over salad and toss gently.
• 4 divide greens onto individual plates, mound small amount of salad on each, top with sprouts.