Chicken Mango and Rice Salad
Brighten up your mealtime routine with this vibrant and refreshing Chicken Mango and Rice Salad! Packed with tender, pan-seared chicken breast, juicy ripe mango, crisp red bell pepper, and crunchy cucumber, this dish serves as a perfectly balanced fusion of flavors and textures. Long-grain white rice forms the hearty base, while a zesty lime-honey dressing ties everything together with a tangy-sweet punch. Topped with a sprinkle of toasted sesame seeds and fresh cilantro, this salad is as visually stunning as it is delicious. Ideal for a light lunch or a flavorful side, this easy-to-make recipe comes together in just under an hour and is perfect for meal prep or gatherings. Enjoy a taste of tropical flair with this wholesome, gluten-free salad that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Long-grain white rice
- 2 cups Water
- 2 whole Ripe mango
- 1 whole Red bell pepper
- 1 whole Cucumber
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 1 teaspoon Soy sauce
- 1 tablespoon Toasted sesame seeds
Instructions
Season the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes on each side, or until fully cooked through. Remove from heat and let it rest for 5 minutes, then slice into thin strips.
In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it cool to room temperature.
Peel and dice the mangoes into bite-sized pieces. Core and dice the red bell pepper. Peel and dice the cucumber. Finely chop the fresh cilantro.
In a small bowl, whisk together lime juice, honey, soy sauce, and 1 tablespoon of olive oil to make the dressing.
In a large salad bowl, combine the cooked rice, mangoes, red bell pepper, cucumber, and cilantro. Add the sliced chicken on top.
Drizzle the dressing evenly over the salad and toss gently to combine.
Sprinkle the toasted sesame seeds over the salad as a garnish.
Serve immediately or refrigerate for up to 2 hours to chill before serving.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
