Guest Recipe: Emily's Summery Mango & Chicken Salad

Summer is the perfect time of year for BBQs and picnics. With the warmer weather outside, we don't want to waste time in the kitchen cooking!

Today we're going to prepare this delicious and zingy mango and chicken salad. You can make this dish within 30 minutes – perfect for if you're dashing to the beach or hosting a last-minute party.

Plus, you only use two pans and a bowl, so you can get back outside quickly!

This salad can be served alone or as a side dish for a BBQ or gathering. If you're making it for a meal, it will satisfy 2-3 people, depending on your portion sizes. If not, you can share this with lots of people, too.

There is no prep time for this dish, as you can work as you go along. It's easy to make, and your guest will be asking you for more!

It's also diet-friendly, so you don't need to feel guilty digging into this dish.

• Prep Time: 30
• Cook Time: 20
• Total Time: 30

Serves: 2-3

Category: Chicken,Healthy Eating,Lunch,Dinner

Ingredients

• 3 chicken breasts
• 1 large mango
• 200g wild & basmati rice
• 1 lime
• Coriander
• Salt & pepper
• Fry Light

Method

1. Dice your chicken into even chunks on a chopping board. If you're in a rush, you can get pre-diced chicken.
2. In a large frying pan, spritz Fry Light until your pan is covered and fry your chicken on medium heat, adding salt and pepper to taste. Your chicken will be cooked when white in the middle and the juices run clear. It should also look golden on the outside.
3. Boil some wild rice in a pan as per the instructions on the back of your pack. You should do this while your chicken is cooking.
4. Meanwhile, cut up your mango into similar sizes as your chicken. You could also use pre-cut mango to save you time.
5. Juice one lime using a juicer and dice some coriander while everything is cooking. For a zingy salad, add two limes and a sprinkling of sugar instead of one.
6. Once the chicken is done, leave it to one side to cool. You don't want to add it to your salad while hot as it will cook the mango and give it a different texture.
7. Once cooked, cool the rice down by running it under cold water and tip it into a serving bowl.
8. Pour the lime juice and coriander into the rice and mix well. You can also add salt and pepper or other seasonings to taste.
9. Once the chicken has cooled, add it to the salad and stir well. You want it to be evenly mixed so you get a bit of everything when serving.
10. To serve, you can enjoy a full bowl or try it with some other BBQ delights! This salad is perfect on its own or as a side.

Alternatives To Try

• If you're not a fan of chicken, don't worry! You can make the recipe vegan/vegetarian by removing the chicken. Or you can change the flavour by adding prawns or pork.
• If you don't like coriander, you could try different herbs. Mint works well and brings out a nice flavour. You could also make the salad BBQ-flavoured with some seasoning.
• There is more than just mango to add to the salad! You could include almonds to add a crunch, tomatoes, pepper, cucumber or another summery addition. It's easy to customise this recipe to your taste.
• The recipe can quickly be adapted to more people or smaller appetites. You can also add more/less rice, chicken and mango depending on your tastes. Personally, I like a bit more chicken!
• If you're cooking chicken at a BBQ, why not make it last? You can use your leftovers by throwing your grilled chicken into the salad instead of cooking more.

Emily is a food, productivity and personal finance blogger based in Cambridge. Over on her blog, Love Em, you’ll find tips and tricks to save and make money while living your life intentionally and to its fullest potential.