Mango Chicken Salad
Super easy
Cheap
This salad won First Prize at the annual SCNA Salad Contest, 2007
Prep
Ingredients
For
4
Serving(s)
Salad
| 1/2 cup Coarsely chopped pecans |
| 2 4oz pkg Brown and wild rice mix with seasonings |
| 1 lb Cubed firm ripe mango |
| 2 cups Cubed cooked, seasoned skinless boneless chicken |
| 1/3 cup Chopped fresh mint leaves |
Salad Dressing
| 2/3 cup Cold canned mango nectar |
| 1/2 cup Seasoned rice vinegar |
Topping
| Fresh mint sprigs |
Mango Chicken Salad Directions
- In a 3 or 4 quart pan over medium–low heat, stir pecans often until lightly browned. (3 to 4 minutes) Pour into small bowl.
- In the same pan, cook both packages of rice according to directions.
- Mix mango nectar and vinegar and add to warm or cooled rice.
- Add chicken, mango, mint, and pecans and gently mix.
- Spoon into bowl and garnish with mint sprigs.
Recipe notes
Submitted by Ronni Armstrong