Chicken, Mango, Avocado and Rice Salad

Nov 8, 2011 by Lindsay

It’s a pretty well-known fact that I am obsessed with cilantro. This salad combines my favorite herb with both sweet and savory ingredients and makes an awesome, light, summery meal. With just a little bit of chopping, this salad comes together in no time and makes a great lunch to bring to the office!

Chicken, Mango, Avocado and Rice Salad
Adapted from Food & Wine

Makes 4 servings

1 ½ cups cooked brown rice
1 ⅓ lbs. cooked chicken breast, cut into 1/2-inch dice
½ cup extra virgin olive oil
1  teaspoons salt
½ teaspoon fresh-ground black pepper
¾ cup chopped red onion
1 mango, peeled and cut into 1/2-inch dice
1 avocado, peeled and cut into 1/2-inch dice
4-5 tablespoons lime juice (from about 3 limes)
¾ cup chopped cilantro

Toss the rice with the chicken, onion, mango, avocado, the olive oil, salt and black pepper, the lime juice, and cilantro.

Tip: Toss the chopped avocado with some of the lime juice before tossing all ingredients together to ensure it doesn’t brown!