Chicken, Mango, and Rice Salad Recipe

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Chicken, Mango, and Rice Salad
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  1. Cook rice until done, and rinse with cold water.
  2. Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
  3. Cook chicken until done.
  4. When chicken is cool enough to handle, dice into 1/2-inch pieces.
  5. Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
  6. Chill for at least 1 hour before serving.
  7. Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 314.06 Kcal (1315 kJ)
Calories from fat 88.36 Kcal
% Daily Value*
Total Fat 9.82g 15%
Cholesterol 44.48mg 15%
Sodium 610.89mg 25%
Potassium 477.01mg 10%
Total Carbs 39.53g 13%
Sugars 6.88g 28%
Dietary Fiber 3.36g 13%
Protein 18.76g 38%
Vitamin C 21.1mg 35%
Iron 1.8mg 10%
Calcium 20.5mg 2%
Amount Per 100 g
Calories 151.81 Kcal (636 kJ)
Calories from fat 42.71 Kcal
% Daily Value*
Total Fat 4.75g 15%
Cholesterol 21.5mg 15%
Sodium 295.3mg 25%
Potassium 230.58mg 10%
Total Carbs 19.11g 13%
Sugars 3.33g 28%
Dietary Fiber 1.63g 13%
Protein 9.07g 38%
Vitamin C 10.2mg 35%
Iron 0.9mg 10%
Calcium 9.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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