Mango Chicken Salad – a delicious recipe with pecans, brown, mango, mango, rice vinegar, chicken. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a 3- to 4-quart pan over medium-low heat, stir pecans often until lightly browned, 3 to 4 minutes. Pour into a small bowl.
2
In the same pan, cook rice in water as directed on package, until tender to bite, about 25 minutes. Reserve seasoning packets for another use.
3
Meanwhile, slice mango lengthwise down each side of pit to remove fleshy cheeks. On the flesh side of each cheek, cut down to the peel (but not through it) in a crosshatch pattern to make 3/4-inch cubes. With a large metal spoon, scoop cubes from peel. Also trim fruit off pit and dice it.
4
Mix mango nectar and vinegar. Add to warm or cool rice and mix lightly. Add pecans, mango, chicken, and chopped mint; gently mix. Add salt and pepper to taste.
5
Spoon into bowl and garnish with mint sprigs.
697
kcal
Calories
16
g
Fat
91
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup coarsely chopped pecans, 2 packages (4 oz. each) brown and wild rice mix with seasonings, 1 firm-ripe mango (1 lb.), 2/3 cup refrigerated or canned mango nectar, and more.
Yes, Mango Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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