Chicken Mango Rice Salad

1 C. white short grain rice
3 boneless chicken breast
¼ C. canola oil
½ t. salt
¼ t. fresh ground pepper
¼ C. red onion, chopped
1 small mango, peeled and diced
1 small avocado, peeled and diced
2 T. lime or lemon juice
3 T. fresh cilantro

Add rice to large pot of salted boiling water for 25 minutes. Drain and rinse in cold water. Set aside in colander to drain.

 

Toss chicken with 2t. of canola oil. Season to taste. Grill or fry about 4 minutes on each side or until chicken is just donr. Remove chicken and cool slightly. Cut into ½" cubes.

 

Gently combine ricechicken, onion, mango, avocado, remaining oil, salt, pepper, lime juice and fresh cilantro. Garnish with remaining cilantro. Serves 3.

 

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