My secret ingredients this time were a can of sliced mangos in light syrup and a bottle of orange muscat champaign vinegar. I decided to use them to create a salad to accompany curry potatoes with chicken. My grocery bill for this one was about $15.The curry potato recipe that I worked form came from my friend Federico. When he showed us how to make it, the chicken wasn't part of it. I decided to add it for some protein.INGREDIENTSCURRY POTATOES & CHICKEN5 lbs potatoes (washed, peeled & chopped into 1" chunks) *1 C fresh parsley, chopped1 yellow onion, chopped8 cloves garlic, chopped (reserve 2 cloves for chicken)1 habanero pepper, chopped finely **1 shallot, chopped ***1 lb chicken meat, cut into large chunks1 can chick peas (drained, reserve liquid)vegetable oil3-4 Tbsp yellow curry powdersalt & pepper to tasteSALAD1 bag baby lettuce1 can sliced mangoes (reserve liquid)1 can baby corn, drained2 avocadoes, chopped~2 oz. slivered almondsSALAD DRESSING1/3 Cup orange...