This salad was introduced to me by my former roommate Annette. It has since become one of my favourite summer time salads just because it is so refreshing. If you don't like seafood (and how can you not like seafood), you can omit the shrimp, but I don't know what kind of flavour it would have if you skipped the fish/oyster sauce. It makes quite a bit, so you could half it if you like.
Mango Salad
2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews
Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.
Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.
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