Mango chutney supplies the flavor for this vinaigrette, which is a natural complement for the pork in this main-dish salad.
In a blender container or food processor bowl combine the chutney, vinegar, mustard, garlic, and pepper. Cover and blend or process until smooth. In a small bowl combine olive oil and water. With blender or food processor running, add oil mixture in a thin steady stream to chutney mixture. Cover and blend or process for 15 seconds more.
Trim any fat from meat. Cut meat into 1/4-inch-thick slices. Coat an unheated large skillet with cooking spray. Preheat over medium-high heat. Cook the meat slices, half at a time, in the skillet for 3 to 4 minutes or until done, turning once. Remove all meat from skillet. Cover and keep warm.
In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over greens mixture. Toss to coat.
To serve, divide greens mixture among 2 plates. Arrange some of the mango or nectarine slices and meat on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives. Makes 2 servings.