Best 2 Mango Basil Chicken And Brown Rice Salad Recipes

Indulge in a culinary delight with this tantalizing Mango Basil Chicken and Brown Rice Salad recipe. This refreshing salad combines succulent chicken, aromatic basil, juicy mangoes, and fluffy brown rice to create a delightful balance of flavors and textures. The zesty lime-soy dressing adds a tangy kick, while a sprinkle of toasted coconut and peanuts adds a touch of tropical flair.

This recipe offers a complete meal in a bowl, featuring a flavorful main course, a hearty grain, and a medley of fresh and vibrant ingredients. It's perfect for a light and healthy lunch, a vibrant dinner, or a picnic feast. Get ready to tantalize your taste buds with this irresistible mango basil chicken and brown rice salad. Discover the detailed recipe and additional salad variations, including a vegan option, a peanut-free version, and a gluten-free alternative, all within this comprehensive guide.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO BASIL CHICKEN AND BROWN RICE SALAD

Mango Basil Chicken and Brown Rice Salad image

Serve as a salad or even a wrap ... zippy balsamic vinaigrette, fresh basil and mango, with chicken and whole-grain brown rice. Oh, and, don't forget the cheese.

Provided by Minute Rice

Categories Minute® Rice

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup balsamic vinaigrette dressing
2 tablespoons chopped fresh basil leaves
2 cups cooked chicken, cooled and coarsely chopped
1 ½ cups cooked Minute® Brown Rice, cooled
1 cup fresh mango, peeled and chopped
1 cup grape or cherry tomatoes, halved
4 large green lettuce leaves, washed and dried
⅓ cup crumbled goat cheese

Steps:

In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, mango, and tomatoes. Toss well to combine.
To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 337.7 mg, Sugar 7.1 g

MANGO AND COCONUT RICE SALAD

Mango and Coconut Rice Salad image

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.

Provided by Yotam Ottolenghi

Categories Side Vegetarian Quick & Easy Coconut Mango Peanut Healthy Shallot Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 17

Ingredients

2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought, optional)

Steps:

Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Use fresh ingredients: Fresh ingredients will give your salad the best flavor. If you can, try to buy your ingredients from a local farmer's market or grocery store.
Don't overcook the chicken: Chicken is best cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking the chicken will make it dry and tough.
Let the salad cool before serving: This will help the flavors to meld and the salad will be easier to eat.

Conclusion:

This mango basil chicken and brown rice salad is a delicious and healthy meal that is perfect for summer. It is packed with flavor and nutrients, and it is easy to make. So next time you are looking for a light and refreshing meal, give this salad a try. You won't be disappointed!