Name: Chicken, Mango, and Rice Salad
Yield: 4
Ingredients: 1 ½ cups rice, preferably short grain; 1 ⅓ pounds boneless, skinless chicken breasts (about 4); ⅓ cup plus 1 tablespoon cooking oil; 1 ¼ teaspoons salt; ¾ teaspoon fresh-ground black pepper; ¾ cup chopped red onion; 1 mango (peeled and cut into /2-inch dice); 1 avocado (peeled and cut into /2-inch dice); 3 ½ tablespoons lime juice (from about 2 limes); ¾ cup chopped cilantro

Step 1

In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly.

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Step 2

Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.
Step 3

Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.

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Chicken, Mango, and Rice Salad

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