thai mango chicken salad with creamy peanut dressing.

Brace yourselves. I'm about to reveal something that may turn your world as you know it upside down. Occasionally, I'll not only eat - but actually looove - a salad. 

I mean, not just any old salad. A lot of things have to fall into place for one to reach my love category. Nuts, meat, onions, fruit and some sort of cheese or creamy dressing are an absolute must. None of the above? Fahgetaboutit.

Occasionally, one will be so good that it'll surpass the love category and actually make the favourite dishes ever category. 

I mean, yes, my list of 'favourite dishes ever' mayyyy be 50 dishes long. But this salad, my friends, definitely makes the top 5-0.

Juicy mangoes, crunchy toasted cashews, paper-thin slices of tangy shallots and rotisserie chicken all tossed together in a creamy peanut dressing that's so good I've been caught licking the bowl clean a shameful amount of times. 

My favourite part of this salad? It's so freaking good that I'll actually eat a big bowl and actually feel satisfied. For hours. Unlike the usual salads I'll attempt to eat as 'dinner' only to find myself making/consuming an entire second meal a mere hour later. 

And with light peanut butter/coconut milk in the dressing, it only feels super indulgent... when in actuality, by eating it you may be... doing your body... good? Novel idea around these waters, I know.  

Basically just do yourself a favour on so many different levels and fill your salad bowl with this. 

Thai Mango Chicken Salad with Creamy Peanut Dressing

Serves 4-6

Salad:
1 chopped ripe mango
8 cups mixed greens
5 tbsp finely chopped shallots
1/2 cup coarsely chopped roasted cashews
1 tbsp finely chopped cilantro
White rotisserie chicken meat, shredded

Creamy Peanut Dressing:
2 tbsp. peanut butter
2 tbsp. water
2 tbsp. freshly squeezed lime juice
2 tbsp. coconut milk
1 tbsp. fish sauce
1 tbsp. sugar
1/4 tsp. sriracha chili sauce

Blend dressing in food processor and serve over salad, with chicken hot or cold.