Mango, Avocado, Chicken & Rice Salad

I am super excited to post this new recipe I created! This Mango, Avocado, Chicken & Rice Salad has an explosion of flavor with every bite. I used half forbidden rice (a purple nutty-flavored rice from China) and the other half is Jasmine rice. The two blended together give this dish an extra pop of contrast. I almost called it Zebra rice, but then I was afraid someone might actually think I used…well, you get the point. So my rice dish has a fairly plain Jane name, but the flavors are anything but plain. The cilantro-honey-lime dressing compliments the mango, avocado, and chicken so well. And if you want to go vegan, just leave out the chicken or add tofu instead. This seriously was so delicious, I can’t wait to eat the left-overs! I have a link for purchasing forbidden rice if you can’t find it at your local co-op or grocery store, or you can just use 1 cup of jasmine instead.

Mango, Avocado, Chicken & Rice Salad

1 lg mango

1 lg avocado

1 chicken breast fillet through middle (to make two thin breasts)

1/2 cup chopped red cabbage

1/2 cup uncooked Forbidden rice (Chinese black rice)

1/2 cup uncooked Jasmine rice

Cilantro-Honey-Lime Vinaigrette 

2 Tbsp virgin Olive Oil

3 Tbsp fresh Lime Juice

1 1/2 Tbsp wild honey

1/4 cup chopped fresh cilantro

1/2 tsp sea salt

1/2 tsp freshly ground course pepper

Cook forbidden and jasmine rice in two separate pans according to directions (note that forbidden rice takes longer to cook). While rice is cooking, make cilantro-lime dressing. In a small bowl, combine olive oil, lime juice, chopped cilantro, salt and pepper. Mix together and set aside. Place thin chicken breasts in a non-stick pan and cook over medium to medium high heat until chicken is thoroughly cooked, approximately 15-20 minutes. Remove from pan and chop into 1″ chunks. Chop mango, avocado into small chunks, and red cabbage into 1/4″ pieces. After rice is finished cooking, remove jasmine rice and allow to cool. Remove Forbidden rice and place into fine mesh and rinse with cool water. Place both varieties of rice into a medium size bowl. Add all remaining ingredients and pour cilantro-lime dressing over the top and gently fold over to incorporate dressing thoroughly. This salad may be served immediately, however, allowing it to sit for about a half hour will allow the dressing to penetrate the other ingredients. Enjoy!

This recipe was also shared on the following blogs: ThisGalCooks, theChickenChick, JamHands, Alderberryhill, HuckleberryLove, SayNoSweetAnne,  Serendipity&Spice, ChefInTraining, MandysRecipeBox, Mamaldiane, LoveBakesGoodCakes, AdventuresofaDIYMom, PintSizedBaker, NourishingJoy, AnyonitaNibbles, GingersnapCrafts, TheWellCraftedHome

LadyBehindTheCurtain, GlutenFreeHomemaker, VegetarianMamma, MadeInADay, Poor&GlutenFree, RealFoodForLessMoney, SweetBellaRoos