Chicken, Mango, and Rice Salad Recipe

Chicken, Mango, and Rice Salad Recipe

How To Make Chicken, Mango, and Rice Salad

This recipe for a rice salad is loaded with a delightful combination of juicy chicken, mango, and avocado, tossed together with lime juice and cilantro!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • cupsrice
  • 1lbchicken,boneless, skinless
  • 1cupcooking oil,plus an additional 1 tbsp
  • tspsalt
  • ¾tspfresh ground black pepper
  • ¾cupred onion,chopped
  • 1mango
  • 1avocado
  • tbsplime juice,(from about 2 limes)
  • ¾cupcilantro,chopped


  1. In a large pot of boiling salted water, cook the rice for 10 to 15 minutes until just done. Drain. Rinse with cold water, then drain thoroughly.

  2. Coat the chicken with 1 tablespoon of oil. Season with ¼ teaspoon each of salt and pepper.

  3. Heat a grill pan over moderate heat. Cook the breasts for 4 to 5 minutes per side until just done.

  4. Alternatively, heat the tablespoon of oil in a large frying pan and season, and cook the chicken as directed above.

  5. When the chicken is cool enough to handle, cut it into ½-inch dice pieces.

  6. Toss the rice with the chicken, onion, mango, avocado, the ⅓ cup of oil, the remaining 1 teaspoon of salt, ½ teaspoon of pepper, lime juice, and cilantro

  7. Serve and enjoy!

Recipe Notes



  • Calories: 1137.06kcal
  • Fat: 79.76g
  • Saturated Fat: 10.18g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 46.75g
  • Polyunsaturated Fat: 20.10g
  • Carbohydrates: 79.28g
  • Fiber: 5.50g
  • Sugar: 13.34g
  • Protein: 28.13g
  • Cholesterol: 85.05mg
  • Sodium: 814.14mg
  • Calcium: 47.98mg
  • Potassium: 744.61mg
  • Iron: 2.20mg
  • Vitamin A: 105.90µg
  • Vitamin C: 44.49mg
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