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Red Rice Mango Salad with Chicken and Peanuts

Healthy and packed with Indonesian inspired flavors (mango, peanut, fish sauce) and fresh, spa-like ingredients (cucumber, avocado, scallion) this is the sort of dish I like to picture being served to me as I lounge beachside at a Balinese resort.

Course Main Course
Cuisine Asian, Indonesian
Keyword chicken salad with mango, Indonesian salad recipe, mango salad with chicken
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 450 kcal
Author Denisse

Ingredients

  • 1 cup red rice
  • 2 tbsp. grapeseed or vegetable oil
  • 2 tbsp. lime juice
  • 1 tbsp. fish sauce
  • 2 tsp. agave nectar or honey
  • 1 tbsp. coconut oil
  • 1 lb. boneless skinless chicken thighs
  • salt and pepper to taste
  • 1 medium ripe mango peeled, pitted and diced
  • 1/2 cucumber thinly sliced
  • 1 avocado diced
  • 2-3 scallions thinly sliced
  • 1/4 peanuts roughly chopped

Instructions

  1. Bring rice and 2 cups of water to a boil in a medium sized saucepan. Season lightly with salt. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 20-25 minutes. Remove pan from heat and let stand, covered, until cooled to room temperature.
  2. Meanwhile, make the dressing and cook the chicken. Combine grapeseed oil, lime juice, fish sauce and agave, whisking to combine. Season with salt and pepper and set aside.
  3. Melt coconut oil in a skillet over moderately high heat. Season chicken with salt and pepper on both sides and cook for about 5-6 minutes per side, flipping once. Remove from heat, let stand for 5-10 minutes and cut into 1-inch cubes.
  4. Combine rice, chicken, dressing, mango, cucumber, avocado, scallions and peanuts in a large salad bowl. Toss gently and season to taste. Chill for at least one hour before serving.

Recipe Notes

This can be stored in the fridge for 3 days.