Mango, Chicken & Brown Rice Salad with Coconut-Ginger Dressing
Updated Oct 28, 2025
This Mango, Chicken & Brown Rice Salad with Coconut-Ginger Dressing has everything that makes an unforgettable meal salad: hearty whole grains, protein, and make-it-last till dinner healthy fats.
I love a balance of fresh, sweet, spicy, tart and nutty in chicken and rice recipes.
This filling salad offers a multitude of textures from the chewy rice, crunchy toasted coconut ribbons, silky mango, creamy avocado and tender chicken.
- The dressing is an amazing, creamy blend of coconut milk (homemade!), zingy ginger, sweet honey, bright lime juice and a bit of garlic. If you want to put it on everything from this point forward, I won’t judge you. Heck, if you want to drink it, I won’t judge you.
If you love healthy chicken recipes with rice, try my warm and comforting simple chicken and rice next!
Make Ahead and Storage Tips
This salad holds up well in the fridge for 2–3 days. If making ahead, stir in avocado just before serving so it stays fresh and green.
You can also cook the rice up to 3 days in advance.
- Try my microwave rice or Instant Pot Rice for ultra-fast cooked rice, or my no-measuring perfect basmati rice recipe hack.
- If you love mango in savory dishes, try my Mango Habanero Hot Sauce
Variations and Substitutions
- Protein: Swap chicken for black beans, chickpeas, or tofu for a vegetarian option.
- Grains: Try quinoa or farro instead of brown rice. Try my Israeli couscous salad with mango and avocado, too!
- Fruit: Pineapple or papaya are great swaps if you don’t have mango.
- Crunch: Add chopped roasted cashews or peanuts for extra texture.
If you love mango and chicken, try my Mango Habanero Wings too!
More Chicken and Rice Recipes
Mango, Chicken & Brown Rice Salad with Coconut-Ginger Dressing
Ingredients
To Cook Rice
- 1 ½ cups dry brown jasmine or basmati rice
- 1 ½ tsp kosher salt
- 2 ¾ cups water
To Assemble Salad
- ½ cup coconut ribbons or unsweetened shredded coconut
- 2 cups shredded cooked chicken
- 1 ripe mango cut in chunks or thin slices
- 1 ripe avocado cut in chunks
- ½ cup chopped cilantro
For Dressing:
- ½ cup coconut milk
- 2 tbsp lime juice
- 1 tbsp finely grated ginger
- 2 tsp brown sugar
- 1 clove garlic finely minced
- ½ tsp kosher salt or to taste
Instructions
- Rinse rice, then combine with 3 1/2 cups salted water in a medium saucepan; bring to a boil, then simmer, covered, for about 40 minutes or until tender. Transfer to a fine mesh sieve and run cold water over it until cool. Place sieve over a bowl to drain at least ten minutes.
- Meanwhile, while rice is cooking, toast coconut in a 350 degree F oven for 6-10 minutes, until golden and fragrant (watch closely, it can burn).
- Place rice in bowl with toasted coconut, chicken (or beans), mango, avocado and cilantro.
- Whisk together dressing ingredients and pour over salad; toss to combine. Serve chilled or at room temperature.
Notes
Cook and cool rice up to 3 days ahead. Store airtight in the fridge.
Whisk dressing up to 3 days ahead. Refrigerate and shake before using. Swaps & Adds
Use rotisserie chicken for speed. Quinoa works if you’re out of rice.
Try pineapple or papaya instead of mango. Add sliced cucumber or bell pepper.
For crunch, add 1/2 cup roasted cashews or peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious combination of ingredients. Yum yum.