RCI-RC.004.0072.001
Chicken, Mango, and Rice Salad
Chicken, Mango, and Rice Salad from the Recidemia collection
Prep15 min
Cook360 min
Total375 min
Servings4
Difficultyintermediate
Ingredients
- uncooked rice1 1/2 cupspreferably short grain
- lbs boneless skinless Chicken breasts1 1/3 unit
- 2 tablespoons
- 1 1/4 teaspoons
- 3/4 teaspoon
- 3/4 cup
- mango1 unitpeeled and cut into 1/2 inch dice
- avocado1 unitpeeled and cut into 1/2 inch dice
- 3 1/2 tablespoons
- 3/4 cup
Method
1
Rinse rice under cold water until water runs clear, then cook according to package directions (typically 1 1/2 cups rice with 3 cups water, brought to a boil then simmered). Set cooked rice aside to cool to room temperature.
2
Pat chicken breasts dry with paper towels and season both sides evenly with 1 teaspoon salt and 3/4 teaspoon fresh ground pepper.
5 minutes
3
Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
2 minutes
4
Place seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
14 minutes
5
Transfer cooked chicken to a cutting board, let cool for 5 minutes, then cut into 1/2-inch dice.
5 minutes
6
Whisk together 3 1/2 tablespoons lime juice with the remaining 1/4 teaspoon salt until salt dissolves.
7
Pour lime dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
2 minutes
8
Let the salad rest for 5 minutes at room temperature before serving to allow flavors to meld.
5 minutes