Tonight’s salad comes from Food & Wine’s Quick From Scratch Herbs & Spices Cookbook — I’ve said it before, but these recipes do indeed live up to the name: they’re certainly very quick to prepare. Also, more than any other cookbook we’ve used, the meals end up looking almost identical to the pictures in the book. Perhaps it’s due to the simplicity of the recipes themselves? Nothing wrong with that; simple recipes are perfect for quick weeknight dinners…
We heart cilantro.
I think everyone knows that by now.
So, what’s the verdict?
Delicious — and nice sized portions!
I know! I’m glad I cut the recipe in half and just made two servings’ worth.
That rules. I love the mango, it adds just enough sweetness.
I’m a fan of the avocado. With the avocado, onion, and cilantro, it’s almost like a deconstructed guacamole!
Uh… sure… and where does the rice and chicken fit in?
In my mouth, obviously.
Oohh, my goodness…
Chicken, Mango, and Rice Salad
1 1/2 cups uncooked rice
1 1/3 lbs boneless skinless chicken breasts
1/3 cup olive oil
1 1/4 tsp salt
3/4 tsp fresh ground pepper
3/4 cup chopped red onion
1 mango, peeled and cut into 1/2 inch dice
1 avocado, peeled and cut into 1/2 inch dice
3 1/2 tablespoons lime juice (about 2 limes)
3/4 cup chopped cilantro
Cook the rice in a large pot of boiling, salted water for 10-15 minutes, or until done. Drain and set aside. Salt and pepper both sides of the chicken breasts, then grill until done, about 5 minutes on each side, depending on thickness. When chicken is cool enough to handle, dice into 1/2 inch pieces. Toss the rice, chicken, onion, mango, avocado, and the oil, salt and pepper, lime juice, and cilantro.
Can be served warm, or refrigerate for at least an hour and serve cold.
4 ServingsPrint This Recipe