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Chicken & Mango Rice Salad Recipe

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4.4 from 5 reviews

A refreshing and colorful Chicken & Mango Rice Salad featuring tender cooked chicken, sweet mango, creamy avocado, and crisp vegetables tossed with lime juice and olive oil. Perfect for a light lunch or a vibrant side dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Fusion
  • Diet: Low Fat

Ingredients

Main Ingredients

  • 1 cup uncooked basmati rice (or 3 cups cooked, cooled)
  • 2 Lebanese cucumbers, diced
  • 1 red capsicum (bell pepper), diced
  • 1/2 cup coriander (cilantro), chopped
  • 1/4 red onion, thinly sliced
  • 2 mangoes, diced
  • 1 avocado, diced
  • 450g cooked chicken breast, chopped or shredded
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Cook the Rice. Prepare the basmati rice according to the package instructions. Once cooked, spread the rice evenly on a plate or baking tray to cool quickly, then refrigerate until completely chilled to ensure a perfect salad texture.
  2. Prepare the Vegetables and Fruit. Dice the cucumbers, red capsicum, and mangoes. Thinly slice the red onion, chop the coriander, and cube the avocado, discarding the skin. Shred or roughly chop the cooked chicken breast into bite-sized pieces.
  3. Combine the Ingredients. In a large mixing bowl, add the cooled rice, diced cucumbers, capsicum, coriander, red onion, mango, avocado, and chicken. Gently toss them together to mix evenly.
  4. Add Dressing and Season. Drizzle the juice of one lime and one tablespoon of olive oil over the salad. Gently toss again, taking care not to mash the mango and avocado, which add a creamy texture and sweetness.
  5. Serve or Chill. Enjoy the salad immediately for the best fresh flavor, or refrigerate it for a short time if you prefer a colder, more refreshing taste before serving.

Notes

  • This salad is best served fresh to preserve the creamy texture of avocado and the sweetness of mango.
  • You can use leftover cooked chicken or rotisserie chicken to save time.
  • Adjust the lime juice and olive oil quantity to your taste preference.
  • For added crunch, consider sprinkling some toasted nuts or seeds on top before serving.
  • Use cooked and cooled rice to keep the salad from becoming mushy.

Find it online: https://cheftinaskitchen.com/chicken-and-mango-rice-salad-recipe/