1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (190g) Recipe makes 8 servings
Calories 310
Calories from Fat 74		(24%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 416mg		17%
Potassium 426mg		12%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 3.0g	11%
	Sugars 4.8g
Protein 20.7g		41%
detailed view... how is this calculated?

Chicken, Mango, and Rice Salad

Recipe #62882 | 50 min | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Caseylaine
May 22, 2003

This is an awesome summer salad. The mix of the ingredients may seem odd, but I promise you everyone I have served it to has loved it. Hopefully you will, too. The Mango gives just enough sweetness to the dish, and the many textures and flavors work well together. You may adjust the amounts to your liking. I tend to like more fruit and cilantro with less rice.

SERVES 8 (change servings and units)

Ingredients

1 1/2 cups uncooked rice, preferably short grain
1 1/3 lbs boneless skinless chicken breasts
2 tablespoons oil
1 1/4 teaspoons salt
3/4 teaspoon fresh ground pepper
3/4 cup chopped red onion
1 mango, peeled and cut into 1/2 inch dice
1 avocado, peeled and cut into 1/2 inch dice
3 1/2 tablespoons lime juice (about 2 limes)
3/4 cup chopped cilantro

Directions

1
Cook rice until done, and rinse with cold water.
2
Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
3
Cook chicken until done.
4
When chicken is cool enough to handle, dice into 1/2-inch pieces.
5
Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
6
Chill for at least 1 hour before serving.
7
Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mmmama

On Jul 17, 2009

YUM! I love this salad! Thanks so much for posting. It's such a tasty option for the summer especially. I used a rotisserie chicken from the store as well as frozen mango...just made the prep a little easier on me and the salad still turned out great. Thanks also for the tip on not using as much rice - lessening it or leaving it out is a great way to lower the carbs and the salad is just as good.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Khana

On Aug 7, 2008

I love this on a hot summer day. I've made this several times now. I've added black beans and corn, which was lovely. I normally use more avocado and mango than whats called for. One of my husbands favorites for his lunches.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: burnourstereos

On Mar 9, 2009

I've made this recipe several times now at the request of my family and friends. It always gets rave reviews. It's not even summer yet and they're asking for more. Instead of browning the chicken, I usually poach it in broth, herbs, and wine and shred it. Additionally, I like to add some chopped cashews to the top of the salad for a little crunch. Yum! Thanks for the recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Judikins

On May 6, 2006

I've made this twice now and both were delicious. I agree with your recommendation of using more mango and cilantro. In addition to the red onion, I included some fresh from the garden chives. Fresh everything is by far best. The first time I used chicken, but the second time I used shrimp--both works well! I also added some cashew nuts since I love the crunch. Thanks for posting.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews