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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and garlic powder on both sides.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, whisk together lime juice, honey, soy sauce, and 1 tablespoon of olive oil to make the dressing.

Step 6

In a large salad bowl, combine the cooked rice, mangoes, red bell pepper, cucumber, and cilantro. Add the sliced chicken on top.

Step 7

Drizzle the dressing evenly over the salad and toss gently to combine.

Step 8

Sprinkle the toasted sesame seeds over the salad as a garnish.

Step 9

Serve immediately or refrigerate for up to 2 hours to chill before serving.

Nutrition Facts

Serving size	(1861.2g)

Amount per serving	% Daily Value*
Calories	1268.0

Total Fat 42.8g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 206.4mg	0%
Sodium 3389.6mg	0%
Total Carbohydrate 149.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 71.9g
Protein 81.6g	0%

Vitamin D 0IU	0%
Calcium 266.7mg	0%
Iron 7.2mg	0%
Potassium 2290.6mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 24.9%

Carbs: 45.7%