Chicken Mango And Rice Salad Food

CHICKEN, MANGO, AND RICE SALAD

Steps:

• 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.
• 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.
• 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.
• Wine Recommendation: With its fruit, richness, and flavor, Australian sémillon will match this dish blow for blow.

CHICKEN AND RICE SALAD WITH MANGO

Steps:

• Peel the mango, cut out the pulp from the pit and chop the pulp into small pieces. Rinse the rice and cook in boiling chicken broth in a pot until al dente. Drain the rice and set aside. Peel the garlic and onion, and chop. Rinse the chicken breasts, pat dry, cut into bite-sized pieces, and season with salt and pepper. Heat vegetable oil in a pan and fry the chicken breast pieces in it with the garlic until golden brown. Remove from heat and let cool.
• Slit the pepperoncini lengthwise, remove seeds and cut into thin strips. Mix the cooked chicken breast pieces with cooked rice, chopped mango, pepperoncini strips, olive oil, vinegar and lemon juice, and season with salt and pepper. Chill the salad for 1 hour in the refrigerator. Before serving, garnish the sald with peppermint.

CHICKEN, MANGO, AND RICE SALAD

Steps:

• Cook rice until done, and rinse with cold water.
• Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
• Cook chicken until done.
• When chicken is cool enough to handle, dice into 1/2-inch pieces.
• Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
• Chill for at least 1 hour before serving.
• Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.

SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING

Steps:

• For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
• For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
• Return mixture to skillet and heat until warm.
• Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

CHICKEN AND RICE SALAD

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

MANGO AND RICE SALAD

Steps:

• Combine all ingredients and place in serving dish.
• Chill well before serving.
• Garnish with endive.

CURRIED CHICKEN WITH MANGO RICE

Steps:

• Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
• In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
• Let stand, covered, until all liquid is absorbed, about 5 minutes.

CHICKEN AND MANGO RICE SALAD

Steps:

• Cook the rice according to packet intructions.
• Make the mango sauce. In a blender, puree two thirds of the mango. Combine the remaining mango cubes, water and sugar in a pan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring until the mixture is hot. You could even add some chopped red chilli here. Season with salt, pepper and a squeeze of lemon juice. Take of the heat, and stir in the yoghurt.
• In a large bowl, mix together the chicken, mango, cooked and drained rice, tomato, and spring onions. Finish with a sprinkling of the corriander. Serve warm.
• If your short on time, substitute the mango sauce for 2-3 tbsp of mango chuntney, warmed lightly in a pan and then stir in the yoghurt.