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Chicken, Mango, and Rice Salad

Updated: Apr 23, 2021

1 ½ cups rice 4 boneless skinless chicken breasts (optional) 1/3 cup plus 1 Tbs vegetable oil 1 ¼ tsp kosher salt ¾ cup finely chopped onion1 jalapeno diced (optional) ¾ cup chopped cilantro 1 mango, peeled and cut into ½ inch dice 1 avocado, peeled and cut into ½ inch dice Lime Juice

Rinse rice. In a large pot of Salted water cook rice till just done. 10-15 mins. In a colander, rinse rice with cold water and cool thoroughly. Coat chicken with one Tbs of oil, ¼ tsp of salt and ¼ tsp of pepper. Grill or pan sear breasts on medium high heat for 4 to 5 minutes a side. When chicken is cool enough to handle, cut into ½ inch dice. In a large bowl, toss the rice with the chicken, onion, cilantro, mango, avocado, 1/3 cup of oil, 1 tsp salt, ½ tsp pepper and lime juice. Serve at room temp or chilled. (You can also use shrimp instead of chicken. Cooking 1 min per side)

If you would like to see a video of this recipe being made please go to the Los Alamitos Recreation YouTube channel and search for “How to make Chicken Mango Rice”:

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