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!
- 1lbchicken,boneless, skinless
- 1cupcooking oil,plus an additional 1 tbsp
- ¾tspfresh ground black pepper
- ¾cupred onion,chopped
- 3½tbsplime juice,(from about 2 limes)
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.
Coat the chicken with 1 tablespoon of oil. Season with ¼ teaspoon each of salt and pepper.
Heat a grill pan over moderate heat. Cook the breasts for 4 to 5 minutes per side until just done.
Alternatively, heat the tablespoon of oil in a large frying pan and season, and cook the chicken as directed above.
When the chicken is cool enough to handle, cut it into ½-inch dice pieces.
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
Serve and enjoy!
- 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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