Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Chicken, Mango, and Rice Salad

Recipe bydani00
print
Ingredients: 

1 1/2 cups uncooked rice
1 1/3 lbs boneless skinless chicken breasts
1/4 cup cooking oil
1 1/4 tsp salt
3/4 tsp 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 (optional)
3 1/2 tablespoons lime juice (about 2 limes)
3/4 cup chopped cilantro


  1. Cook the rice in a large pot of boiling, salted water for 10-15 minutes, or until done. Rinse with cold water, drain thoroughly and set aside.
  2. Salt and pepper both sides of the chicken breasts, then grill until done, about 5 minutes on each side, depending on thickness. When chicken is cool enough to handle, dice into 1/2 inch pieces.
  3. Toss the rice, chicken, onion, mango, avocado, and the oil, salt and pepper, lime juice, and cilantro.  

    Can be served warm, or refrigerate for at least an hour and serve cold.

    Notes:
    1)  I use brown rice, but the recipe assumes short grain white.
    2)  Use leftover chicken if you have it!  Saves a bunch of time.
    3)  1/3 cup oil is way too much -- I use about half of that.

From Marianna Vaidman Stone

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook