Rice Salad with Mango and Chicken
This vibrant Rice Salad with Mango and Chicken is a perfect blend of sweet and savory flavors. Tender chicken strips and fluffy rice form a hearty base, while black beans add texture and protein. Fresh mango chunks bring a burst of tropical sweetness, complemented by the zest of coriander and green onions. A tangy dressing made with lemon juice and pomegranate molasses ties everything together beautifully.
Ingredients for 2 servings
Instructions
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1
Cook the rice: Heat 1 tsp butter and 1 tsp oil in a pot. Add washed rice, water, salt, and pepper. Boil until water is absorbed, then cover and cook on low heat for 15 minutes.
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2
Prepare the produce: Chop the mango into cubes, chop the fresh coriander, and chop the green onions.
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3
Prepare the beans: Drain and wash the canned black beans.
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4
Prepare the chicken: Slice the chicken breast into strips. Season with salt, black pepper, and oregano.
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5
Cook the chicken: Melt 1 tbsp butter in a pan. Add the chicken strips and cook for 5 minutes on each side until fully cooked.
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6
Make the dressing: In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses, 1/4 tsp black pepper, and 1/4 tsp salt.
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7
Assemble the salad: In a large bowl, combine the black beans, green onions, coriander, cooked chicken, and cooked rice.
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8
Pour the dressing over the mixture and toss well. Finally, add the mango cubes and mix gently before serving.
