New
Asian Rice Salad with Grilled Chicken & Mango
907 kcal per person
46g Protein
78g Carbs
45g Fat
7g Fiber
Ingredients
- 2 ounces mango chunks (frozen) (56 g)
- 3 ounces brown rice (84 g)
- 4 ounces grilled chicken strips (112 g)
- 1 scallion
- ¼ chili pepper
- 1 ounce mixed nuts, unsalted (28 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Thaw the mango.
- Cook the rice according to the packet instructions, then let it cool slightly.
- Slice the chicken, if needed, and the scallion. Finely chop the chili pepper and roughly chop the nuts.
- Make the dressing by mixing the oil, soy sauce, chili pepper and lime juice.
- Toss the rice with the mango, scallion, chicken and dressing. Sprinkle the nuts over the salad.
Tip van FitChef
1. Use fresh lime juice and a little finely grated lime zest in the dressing for an extra fresh, citrusy flavour.
2. Garnish the rice salad with fresh cilantro.
