This chicken and mango rice salad is bright, fresh and ideal for warm weather. Tender chicken, juicy mango, fluffy rice, crisp cucumber, sweet capsicum and creamy avocado come together with a zesty lime dressing for a light main or a refreshing side.
Celebrate summer produce and mango season with this simple, satisfying salad. The sweetness of ripe mango balances the savory chicken and rice, while cucumber, capsicum and coriander add crunch and freshness. Serve it straight from the bowl with tortilla chips, spoon it into lettuce cups or build tacos for a fun variation.
This salad is great for casual gatherings, packed lunches or meal prep—assemble ahead and keep chilled until serving.
Ingredients you’ll need
A short list of fresh, simple ingredients makes this recipe quick to pull together.
- Chicken: Rotisserie chicken is convenient; leftover roasted or grilled chicken works well too.
- Mango: Two ripe but firm mangoes so the cubes hold their shape.
- Cucumber: Two Lebanese cucumbers provide a crisp, refreshing texture.
- Avocado: Optional, but adds creaminess—choose one ripe but firm avocado.
- Bell peppers (capsicum): One red capsicum adds sweetness and color.
- Coriander (cilantro): Fresh herbs brighten the salad; mint is a tasty alternative.
- Lime juice: Freshly squeezed for a bright dressing.
- Rice: White basmati rice is light and fluffy; cooled rice so it doesn’t warm the other ingredients.
- Red onion: Thinly sliced for a mild sharpness.
- Olive oil: A drizzle to help the dressing coat everything.
Full measurements are provided in the recipe card below.
How to make mango and chicken salad
Cook the rice: Prepare basmati rice according to package directions. Once cooked, spread it on a plate or tray and refrigerate until completely cool.
Chop the ingredients: Dice cucumbers, capsicum and mango. Thinly slice red onion, roughly chop or shred the chicken and cube the avocado (discard the skin). Chop the coriander.
Combine: In a large bowl, mix the cooled rice with the vegetables, mango, avocado and chicken. Drizzle with lime juice and olive oil, then gently toss to coat—take care not to mash the mango or avocado.
Serve: Enjoy immediately or chill briefly for a cooler salad. Serve with tortilla chips, in lettuce cups or alongside your favourite sides.
Tips and variations
- Cool the rice: Cooling the rice prevents it from warming or wilting the other ingredients.
- Swap the grain: Use pre-cooked brown rice, quinoa or couscous if you prefer—leftover grains are a great shortcut.
- Try other fruits: Peaches, nectarines or apricots make a delightful substitute if mangoes aren’t available.
- Change the protein: Swap chicken for cooked shrimp, tofu, chickpeas or flaked salmon for a different flavour profile.
- Add heat: Stir in chilli flakes, diced fresh chilli or a touch of sriracha for a spicy kick.
Storing leftovers
Best eaten fresh. Leftovers should be stored in an airtight container in the refrigerator and consumed within one day to preserve texture and flavour.
Recipe FAQ
Peaches or nectarines are excellent alternatives and provide similar sweetness and texture. You can leave the skin on or remove it to suit your preference.
Any ripe mango will work. Some varieties like Honey Gold are very sweet and deeply coloured, while others have a milder flavour—choose what’s available and ripe.
More summer salad recipes
Mango Pomegranate Salad
Apricot Grain Salad
Strawberry Goat Cheese Salad
Cucumber Peach Salad
If you try this chicken and mango rice salad or have a question, leave a comment and rate the recipe. I’d love to hear your feedback or any variations you try.
Chicken & Mango Rice Salad
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- Author: Caitlin Rule
- Total Time: 30 minutes
- Yield: Serves 4-6
Description
This chicken and mango rice salad is fresh, vibrant and perfect for summer, made with tender chicken, juicy mango, rice, cucumber, capsicum and avocado. Enjoy it as a light main or refreshing side.
Ingredients
- 1 cup uncooked basmati rice (or 3 cups cooked, cooled)
- 2 lebanese cucumbers, diced
- 1 red capsicum (bell pepper), diced
- ½ cup coriander (cilantro), chopped
- ¼ red onion, thinly sliced
- 2 mangoes, diced
- 1 avocado, diced
- 450g cooked chicken breast, chopped or shredded
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the rice according to package instructions. Spread it on a plate and refrigerate until completely cooled.
- Dice the cucumbers, capsicum and red onion. Cube the avocado and dice the mango. Shred or roughly chop the chicken.
- In a large bowl, combine the cooled rice with the vegetables, mango, avocado and chicken.
- Drizzle with lime juice and olive oil, then gently toss to coat without mashing the fruit.
- Serve immediately or chill briefly for an extra-refreshing salad.
Notes
- Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Honey Gold mangoes are particularly sweet and colourful, but any ripe mango will work.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Chop
- Cuisine: International
Nutrition
- Serving Size: ¼ recipe
- Calories: 497
- Sugar: 17.2g
- Fat: 13.8g
- Saturated Fat: 2.4g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 15.5g