Mango, Chicken & Brown Rice Salad with Coconut-Ginger Dressing

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.

Course: Salad

Cuisine: American

Keyword: Chicken and Brown Rice Salad

Servings:

Author: Jennifer Pallian BSc, RD

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

Make-Ahead
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