Robotland Chicken Ourzo Salad
You'll need a somewhat large pot and heat source, for boiling the pasta and serving. Also some water, a mixing/serving utensil, strainer or "straining method", and the following ingredients:
One large red onion, chopped "medium" (or to preference)
One bottle Thai peanut sauce ("House of Tsang Bangkok Padang" is good.)
One 13 oz. can of chicken breast, drained and "flaked" with fork
One 16 oz. box of Ourzo pasta
One or two firm-fleshed fresh mangoes, chopped medium fine but not TOO small
Peanuts, either crushed or whole (or both!)
Boil water and add Ourzo, cooking until al dente. Drain water into your evap pond, or retain for other cooking. Pour bottle of Thai peanut sauce over pasta while still warm, and blend. Add chicken and peanuts. Put off adding the mango until last, and stir as little as possible to avoid mashing it. If you plan to chill before serving, (IT, not YOU) then add mango BEFORE.
I think this mixture's better cool or cold- Let it cool naturally in the shade, and then stick the pot in your cooler to finish chilling. Serves "between ten and fifty people".
This can be made sans chix, of course, but substitute "something with texture". Try canned pineapple, if mango is a challenge. Mangoes bought pre-playa should be nice and firm, but not rock-hard. They'll last well if kept in the shade, but bruise easily and then go south quickly. Remove excess onionskin while still at the market, to reduce MOOP. Peanuts can be crushed in a heavyduty ziplock bag against a hard surface, but watch that you don't rupture the bag. Wrapping it in a bandanna works.
And it's so tasty, you won't have leftovers to worry about! Just clean the pot quickly, unless you plan to bag it and stick it in the car. NOT advised, though.
Howdy From Kalamazoo