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Combine the cooked, shredded chicken and cooked rice in a microwave-safe bowl. Add the soy sauce, mirin, and Lao Gan Ma chili crisp. Mix thoroughly with a spoon until all ingredients are well combined.

Heat the chicken and rice mixture in the microwave for 2-3 minutes, or until heated through. Stir halfway through heating.

While the chicken and rice are heating, pour the mixed salad greens into a large mixing bowl. Slice the mangoes by cutting off the two main sides, then scoring the flesh in a crosshatch pattern. Use a spoon to scoop out the mango pieces into the salad bowl. Halve the cherry tomatoes and add them to the salad bowl.

Add the olive oil, white wine vinegar, and freshly squeezed lime juice to the salad bowl with the greens, mangoes, and tomatoes.

Toss the salad thoroughly with your hands to evenly coat all the ingredients with the dressing.

Serve the warmed chicken and rice alongside the freshly tossed mango salad. Enjoy immediately.


Combine the cooked, shredded chicken and cooked rice in a microwave-safe bowl. Add the soy sauce, mirin, and Lao Gan Ma chili crisp. Mix thoroughly with a spoon until all ingredients are well combined.

Heat the chicken and rice mixture in the microwave for 2-3 minutes, or until heated through. Stir halfway through heating.

While the chicken and rice are heating, pour the mixed salad greens into a large mixing bowl. Slice the mangoes by cutting off the two main sides, then scoring the flesh in a crosshatch pattern. Use a spoon to scoop out the mango pieces into the salad bowl. Halve the cherry tomatoes and add them to the salad bowl.

Add the olive oil, white wine vinegar, and freshly squeezed lime juice to the salad bowl with the greens, mangoes, and tomatoes.

Toss the salad thoroughly with your hands to evenly coat all the ingredients with the dressing.

Serve the warmed chicken and rice alongside the freshly tossed mango salad. Enjoy immediately.
