Chicken, Mango and Rice Salad Recipe


  • Cooking Oil
  • 1 tsps Salt
  • 1 cups Rice
  • 1 Mango, cubed
  • 3 tbsps Lemon juice
  • 3/4 cup Onion, chopped
  • 3/4 tsp Black Pepper powder
  • 3/4 cup Coriander leaves, chopped
  • 600 gms boneless, skinless Chicken breasts


  1. Cook rice and keep aside.
  2. Heat one tbsp of oil in a large frying pan and cook the chicken. Season with tsp each of salt and pepper.
  3. When the chicken is cool enough to handle, cut it into bite size pieces.
  4. Toss the rice with the chicken, onion, mango, 1/3 cup oil, the remaining salt and pepper, lemon juice, and coriander.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

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