Mango and Chicken Salad
A traditional East Indian Dish

2 firm green mangoes
1 tsp. salt
1 Tbs. vegetable oil
3 - 4 cloves garlic, sliced thinly
6 green onions, cut into 1 cm. pieces
1/4 kilo chicken breasts, cut in julienne strips
2 Tbsp. coarsely ground roasted peanuts (can use more if desired)
2 Tbsp. anchovy fillets, chopped finely
1 tsp. brown sugar

Peel and slice the mangoes thinly. Sprinkle over with the salt and let stand for 5 minutes. Wash the slices and dry on paper toweling. In a heavy skillet heat the oil and over a medium flame saute the garlic until it begins to brown. With a slotted spoon remove and discard the garlic and then add the green onions to the hot oil and saute for 1 minute longer. Add the strips of chicken and saute until cooked through. Add the remaining ingredients and mix thoroughly. Remove from the flame, transfer to a serving bowl and let cool. Refrigerate and serve well chilled. (Serves 4 as a light lunch dish)

Daniel Rogov www.stratsplace.com/rogov.html

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