Print Options:

Mango Chicken Salad





Yields
Makes 6 servings

A legal secretary by day and a coloratura soprano at night, time-pressed Sunset reader Sherbonné Barnes-Anderson throws this salad together after work while she warms up her voice. "It travels to rehearsals at room temperature and doesn't contain any garlic or onion to torture my tenors with," says. For a speedier version, use a purchased mango dressing instead of the nectar and vinegar mixture.

 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
 1/2 cup rice vinegar
 2 cups shredded skinned cooked chicken
 1/3 cup chopped fresh mint leaves
  Salt and pepper
  Mint sprigs
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Spoon into bowl and garnish with mint sprigs.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 333Calories from Fat 30
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.8g9%
Cholesterol 42mg15%
Sodium 55mg3%
Total Carbohydrate 43g15%

Dietary Fiber 3.5g15%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.