S1. Mango Salad With Chicken Or Beef Recipe

Marinate (beef only)

If using beef (flank or skirt steak), pat the meat dry and combine 1 tbs soy sauce, 1 tsp fish sauce, 1 tbs oil and 1/4 tsp black pepper in a bowl. Add the steak and coat evenly. Marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

For chicken: if using pre-cooked chicken breast, slice thinly and set aside. To cook raw chicken breast, season lightly with 1/2 tbs soy sauce, a pinch of black pepper and a few drops of oil. Heat a skillet over medium-high heat with 1 tbs oil; cook chicken 4–5 minutes per side until internal temperature reaches 75°C/165°F. Rest 5 minutes and thinly slice against the grain.

To cook marinated beef: heat a heavy skillet or grill over high heat until very hot. Add 1 tbs oil, sear the steak 2–3 minutes per side for medium-rare (adjust to desired doneness). Transfer to a cutting board, rest 5–8 minutes, then slice thinly across the grain into bite-size strips. Reserve any juices.

In a small bowl or jar, combine 3 tbs fresh lime juice, 2 tbs fish sauce, 1 tbs palm or brown sugar, 1 tsp rice vinegar, minced garlic, finely chopped red chili, and 1/2 tsp grated ginger (if using). Whisk or shake until sugar dissolves.

Taste and adjust: add more lime for acidity, a pinch more sugar if too sour, or 1 tsp neutral oil to mellow. If the dressing is too strong, add 1–2 tbs water to loosen.

Prepare produce: wash and dry the mixed salad greens thoroughly and place in a large bowl. Peel and julienne the mango, peel and julienne the carrot, thinly slice cucumber and red bell pepper, and thinly slice the shallot. Tear the mint leaves and roughly chop the cilantro. Coarsely chop the roasted peanuts.

Combine salad components: add the mango, carrot, cucumber, red pepper, shallot, cilantro and mint to the bowl with the greens. Toss gently to combine.

Add protein: arrange or toss the sliced chicken or beef into the salad. If any reserved meat juices are present, drizzle a little over the salad for extra flavor.

Dress the salad: pour the dressing over the salad gradually, tossing gently as you go, until the salad is evenly coated but not drenched (start with half the dressing, then add more to taste).

Finish and serve: sprinkle the chopped roasted peanuts and optional fried shallots over the top. Serve immediately with lime wedges on the side for extra brightness.