Chicken & Mango Rice Salad

This chicken and mango rice salad is fresh, vibrant and perfect for summer, made with tender chicken, juicy mango, rice, cucumber, capsicum and avocado. Enjoy it as a light main or refreshing side.

HELLO summer, and hello mango season!! If you’re looking for a sign to stock up on gorgeous summer produce and create an easy, beautiful meal, this chicken and mango salad is it. Sweet, juicy mango is tossed with creamy avocado, crisp cucumber, capsicum, chicken, and rice, all brought together with a simple lime dressing. It’s the perfect scoopable salad—serve it with corn chips or pile it into tacos. Absolutely incredible.

Serve this up at your next party, or add this combo to your summer meal prep for the ultimate lunch.

Ingredients you’ll need

Here’s everything you’ll need for this mango chicken salad. Just a handful of fresh, simple ingredients!

• Chicken: Rotisserie chicken is my go-to for ease, but leftover grilled or roasted chicken works just as well.
• Mango: Choose two ripe but firm mangoes so they hold their shape in the salad.
• Cucumber: Two Lebanese cucumbers add a refreshing crunch.
• Avocado: Optional, but it adds a creamy texture. Pick one that’s ripe yet firm to avoid it getting mushy.
• Bell peppers (capsicum): Two sweet red capsicums add a pop of sweetness and crisp crunch.
• Coriander (cilantro): Adds fragrance, flavour, and freshness. Mint also works beautifully.
• Lime juice: Freshly squeezed for a bright, zesty dressing.
• Rice: White basmati rice is light, fluffy, and soaks up the dressing beautifully.
• Red onion: Thinly sliced for a touch of sharpness.
• Olive oil: Just a drizzle to coat everything.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Mango and Chicken Salad

Cook the rice: Prepare the rice according to the package instructions. Once cooked, spread it on a plate and refrigerate to cool.

Chop ingredients: Chop the cucumbers, capsicum (bell peppers), coriander (cilantro), red onion, cube the avocado (removing the skin), and dice the mango flesh. Shred or roughly chop your chicken into small pieces.

Mix: In a large mixing bowl, combine the cooked rice along with the veggies, avocado, mango and chicken. Drizzle with lime and olive oil then gently toss to coat, being careful not to mash the mango and avocado.

Serve as is or with tortilla chips or in lettuce cups and enjoy!

Tips and Variations

• Cool the rice: Spread cooked rice on a plate and refrigerate it to cool quickly. This prevents it from heating the other ingredients.
• Grains: Save time with pre-cooked brown rice, couscous, or quinoa. Leftover grains work perfectly too.
• Fruit options: Swap mango for other ripe stone fruits like peaches, plums, or apricots—each adds its own sweetness and texture.
• Protein swap: Replace the chicken with shrimp (prawns) like my Mango Shrimp Salad, or tofu, chickpeas, or salmon for a different twist.
• Spicy kick: Add a pinch of chilli flakes or a drizzle of sriracha to the dressing.

Storing leftovers

While best enjoyed fresh, leftover shrimp and mango salad will keep for about 1 day in an airtight container in the fridge.

Recipe FAQ

More Summer Salad Recipes

Mango Pomegranate Salad

Apricot Grain Salad

Strawberry Goat Cheese Salad

Cucumber Peach Salad

If you try this chicken and mango rice salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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