CHICKEN, MANGO, AND RICE SALAD
This is an awesome summer salad. The mix of the ingredients may seem odd, but I promise you everyone I have served it to has loved it. Hopefully you will, too. The Mango gives just enough sweetness to the dish, and the many textures and flavors work well together. You may adjust the amounts to your liking. I tend to like more fruit and cilantro with less rice.
Provided by Caseylaine
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice until done, and rinse with cold water.
- Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
- Cook chicken until done.
- When chicken is cool enough to handle, dice into 1/2-inch pieces.
- Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
- Chill for at least 1 hour before serving.
- Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.
Nutrition Facts : Calories 321.9, Fat 9.4, SaturatedFat 1.5, Cholesterol 48.4, Sodium 455.1, Carbohydrate 39.6, Fiber 3.2, Sugar 6.7, Protein 19.6
MANGO AND COCONUT RICE SALAD
Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.
Provided by Yotam Ottolenghi
Categories Side Vegetarian Quick & Easy Coconut Mango Peanut Healthy Shallot Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 17
Steps:
- Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
- Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
- Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.
MANGO BASIL CHICKEN AND BROWN RICE SALAD
Serve as a salad or even a wrap ... zippy balsamic vinaigrette, fresh basil and mango, with chicken and whole-grain brown rice. Oh, and, don't forget the cheese.
Provided by Minute Rice
Categories Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, mango, and tomatoes. Toss well to combine.
- To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 337.7 mg, Sugar 7.1 g
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