3/4 cup uncooked rice, preferably short grain
2/3 lb boneless skinless chicken breasts
1 tablespoon oil
5/8 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup chopped red onion
1 mango, peeled and cut into 1/2 inch dice
1 3/4 tablespoons lime juice (about 2 limes)
1/2 cup chopped dhania
Directions:

1
Cook rice until done, and rinse with cold water.
2
Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
3
Cook chicken until done.
4
When chicken is cool enough to handle, dice into 1/2-inch pieces.
5
Toss the rice, chicken, onion, mango,  and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
6
Chill for at least 1 hour before serving.

Read more at: http://www.food.com/recipe/chicken-mango-and-rice-salad-62882?scaleto=4&mode=null&st=true&oc=linkback

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