You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Ingredients
3/4 cup vegetable oil
3/4 cup Major Grey's mango chutney
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, peeled
6 3/4 teaspoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons dried crushed red pepper
Directions
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
