If someone said to me, “Hey Carolynne, if you could only have one salad to take with you on a deserted island, which one would you chose?” THIS IS THE ONE!
I mean, the bold flavor of fish sauce with the crunchy, crushed peanuts and the sweet mango…seriously.
Ok, I know what you are thinking. “Carolynne, fish sauce smells like freakin’ socks that have been worn by my son. Who played hockey….for 5 days straight!” And I would say, yes. You are correct. But hear me out: a little dab will do ya to get that robust, rich taste. When the sauce is lightly coating the peanuts, your taste buds will thank you. Promise.
I have said it before and I will say it again-I love the magazines that are by the cash register in the grocery store. They are chock-full of recipes that you don’t really see anywhere else. Now, sometimes I have bought said magazine(s) and have found only 1 or 2 recipes that are good enough to make again. This is why I am here as your fairy food godmother. My family has particular tastes and with a couple of tweaks, sometimes I can pull off a fab feast. Then, you get them here!
I love to use my family as guinea pigs, and truth be told, they are used to it and have come to expect it. I made a deal. We try something new and if they hate it, we order out for pizza. The good news is I haven’t had to buy a lot of pizza lately!
Make the salad, add the fish sauce and even if you store it in your cupboard for this recipe alone, trust me. It will be worth it.
Mango Chicken Salad
- Mixed Salad Greens
- 3 cups Cooked Chicken cubed or shredded
- 1 Mango peeled and sliced
- 1 cup Cherry Tomatoes quartered
- 1/4 cup Cilantro Chopped
- 1/3 cup Dry Roasted Peanuts coarsely chopped
- 3 tbsp Vegetable Oil
- 2 tbsp Lime Juice
- 2 tsp Brown Sugar
- 2 tsp Fish Sauce
- 1/2 tsp Asian Chili Sauce
- Whisk together the dressing ingredients in a bowl.
- Place salad ingredients in a bowl and add dressing to coat. Sprinkle nuts on top of dressing.