In this Southeast Asian twist on chicken salad, cooked chicken breast is shredded and tossed with pounded green mango, roasted peanuts, and loads of fresh herbs. At Chanrey Tree in Cambodia, it is served with thin slices of pineapple, cucumber, water lily stems, and whole leaves of basil and mint, but we've found it's also great with any other raw vegetables and herbs you have on hand.
Featured in: The New Tastes of Old Siem Reap
- 3 cloves garlic, unpeeled
- 2 shallots, unpeeled
- 1⁄4 cup small dried shrimp
- 1 large (14 oz.) green mango, peeled and shredded
- 3⁄4 cup finely chopped roasted peanuts
- 2 tbsp. packed finely grated palm sugar or light brown sugar
- 1 tsp. kosher salt
- 8 oz. cooked chicken breast, shredded
- 2 tbsp. fish sauce
- 2 tbsp. roughly chopped caraway leaf
- 2 tbsp. roughly chopped saw leaf herb
- 1 1⁄2 tbsp. roughly chopped basil
- 1 tbsp. fresh lime juice
- Pineapple, cucumber, and water lily slices, for serving
- Mint and basil leaves, for serving
Heat a small skillet over high heat. Place the garlic and shallots in the skillet and cook, turning, until charred on all sides, 3 to 4 minutes. Transfer the garlic and shallots to a cutting board and let cool. Peel and discard the skins and then roughly chop the garlic and shallots.
With a mortar and pestle, pound the dried shrimp until finely ground. Add the chopped garlic and shallots along with the mango, peanuts, sugar, and salt and pound until well combined. Stir in chicken, fish sauce, caraway leaf, saw leaf, basil, and lime juice until evenly mixed. Transfer the salad onto a plate and serve with pineapple, cucumber, water lily, and mint and basil leaves.