San Juan Summer Salad - cooking recipe

Ingredients

3 cups cooked chicken breasts, cut into 1/2 inch pieces
3 cups cantaloupe, cut into 1/2 inch pieces
1 cup celery, thinly sliced
1/2 cup green onion, chopped
1/3 cup roasted salted cashews
chow mein noodles, for crunch (optional)
Dressing
3/4 cup oil
1/2 cup mango chutney
1/4 cup white wine vinegar
3 cloves garlic
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon sesame oil
3/4 teaspoon Tabasco sauce (or to taste)

Preparation

Dressing: Blend all ingredients until smooth in blender.
(Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
Serve immediately.