Tropical Salad With Chutney Mayonnaise

Ingredients

• 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) candiced pineapple
• well drained
• 2 large celery ribs
• sliced diagonally
• 13 cup chopped walnuts (optional)
• 13 cup mayonnaise (may use vegan mayo)
• 13 cup mango chutney (or other fruit chutney)
• mixed baby greens
• as needed
• mixed sprouts
• as needed

Instructions

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.