Quick Mango Salad with Chicken and Rice
Quick Mango Salad with Chicken and Rice
Ingredients
For the Chicken and Rice
- 2 cups cooked chicken, shredded
- 3 cups cooked rice, leftover
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon Lao Gan Ma chili crisp
For the Mango Salad
- 5 ounces mixed salad greens
- 2 mangoes
- 1 pint cherry tomatoes
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice, freshly squeezed
Instructions
- 1
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.
⏱️ 3 min
- 2
Heat the chicken and rice mixture in the microwave for 2-3 minutes, or until heated through. Stir halfway through heating.
⏱️ 3 min
- 3
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.
⏱️ 7 min
- 4
Add the olive oil, white wine vinegar, and freshly squeezed lime juice to the salad bowl with the greens, mangoes, and tomatoes.
⏱️ 2 min
- 5
Toss the salad thoroughly with your hands to evenly coat all the ingredients with the dressing.
⏱️ 2 min
- 6
Serve the warmed chicken and rice alongside the freshly tossed mango salad. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Mango Salad with Chicken and Rice
For the Chicken and Rice
- 2 cups cooked chicken, shredded
- 3 cups cooked rice, leftover
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon Lao Gan Ma chili crisp
For the Mango Salad
- 5 ounces mixed salad greens
- 2 mangoes
- 1 pint cherry tomatoes
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice, freshly squeezed
Instructions
- 1
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.
⏱️ 3 min - 2
Heat the chicken and rice mixture in the microwave for 2-3 minutes, or until heated through. Stir halfway through heating.
⏱️ 3 min - 3
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.
⏱️ 7 min - 4
Add the olive oil, white wine vinegar, and freshly squeezed lime juice to the salad bowl with the greens, mangoes, and tomatoes.
⏱️ 2 min - 5
Toss the salad thoroughly with your hands to evenly coat all the ingredients with the dressing.
⏱️ 2 min - 6
Serve the warmed chicken and rice alongside the freshly tossed mango salad. Enjoy immediately.
⏱️ 1 min