Description
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.
Ingredients
Scale
- 1 cup uncooked basmati rice (or 3 cups cooked, cooled)
- 2 lebanese cucumbers, diced
- 1 red capsicum (bell pepper), diced
- 1/2 cup coriander (cilantro), chopped
- 1/4 red onion, thinly sliced
- 2 mangoes, diced*
- 1 avocado, diced
- 450g cooked chicken breast, chopped/ shredded
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt + pepper, to taste
Instructions
- Prepare the rice according to the package instructions. Once cooked, spread it out on a plate and refrigerate until completely cooled.
- Dice the cucumbers, capsicum, coriander, and red onion. Cube the avocado (discarding the skin) and dice the mango flesh. Shred or roughly chop the chicken into small pieces.
- In a large bowl, combine the cooled rice with the chopped vegetables, avocado, mango, and chicken.
- Drizzle over the lime juice and olive oil, then gently toss to coat, being careful not to mash the mango and avocado.
- Enjoy immediately, or chill slightly before serving for an extra refreshing salad.
Notes
- Best fresh. Store leftovers airtight in the fridge for up to 1 day.
- I like Honey Gold mangoes for their deep colour and sweetness.*
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Chop
- Cuisine: International
Nutrition
- Serving Size: 1/4 recipe
- Calories: 497
- Sugar: 17.2g
- Fat: 13.8g
- Saturated Fat: 2.4g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 15.5g