Chicken, Mango, and Rice Salad

Name: Chicken, Mango, and Rice Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, peeled and cut into 1/2-inch dice; 177 milliliters chopped cilantro; 79 milliliters cooking oil; 1 teaspoons fresh-ground black pepper; 4 Tbsps lime juice (from about 2 limes); 1 mango, peeled and cut into 1/2-inch dice; 177 milliliters chopped red onion; 355 milliliters rice, preferably short grain; 1 teaspoons salt; 605 grams boneless, skinless chicken breasts (about 4)

Chicken, Mango, and Rice Salad requires approximately 45 minutes from start to finish. One portion of this dish contains around 39g of protein, 31g of fat, and Head to the store and pick up rice, chicken breasts, fresh-ground pepper, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Pot

Drain. Rinse with cold water.

Ingredients you will need

Water

Drain thoroughly.

Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. 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 1/2-inch dice.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Grill Pan

Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.

Ingredients you will need

Lime Juice