Name: Griddled Chicken with Rice and Mango Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 80g red Camargue and wild rice; ½ cucumber, peeled, seeded and chopped; 1 handful radishes, quartered; ½ red pepper, diced; ½ very ripe mango, diced; ½ mango, chopped; A bunch coriander leaves, torn; Toasted sesame seeds, to serve; 2 skinless chicken breasts; 2 tsp vegetable oil; 1 tsp dried chilli flakes; 2 tbsp rice vinegar; 2 tbsp cold water (for blending dressing)

Jump to Recipe· 4.1 from 13 reviews

If you’re looking for a vibrant, fresh meal that’s bursting with flavor and texture, then this Griddled Chicken with Rice and Mango Salad Recipe is about to become your new favorite. Imagine juicy, perfectly grilled chicken paired with a fragrant blend of wild and red rice, tossed with a crisp mango salad that brings a sweet and tangy punch. Each bite is a delightful dance of smoky, sweet, and zesty flavors elevated by fresh herbs and crunchy vegetables. It’s not only a feast for your taste buds but also a colorful plate that’s as inviting to the eyes as it is nourishing to the soul.

Ingredients You’ll Need

A white bowl filled with three layers: the bottom layer is dark wild rice with a rough texture, the middle layer is a mix of fresh bright green celery chunks, red radish pieces, and small yellow mango cubes scattered evenly, and the top layer shows three slices of pale grilled chicken arranged in the center, topped with a smooth yellow sauce. The bowl sits on a dark cloth on a white marbled surface, a fork and knife placed next to it. photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its simplicity and the freshness of its ingredients—each one plays a crucial role in building the perfect balance of taste, texture, and color. From the nutty depth of the rice to the juicy sweetness of mango and the vibrant crunch of fresh vegetables, every component adds its own charm.

80g red Camargue and wild rice: offers a hearty, earthy base with a pleasantly chewy texture.
2 skinless chicken breasts: lean and tender, ideal for quick griddling to lock in juiciness.
2 tsp vegetable oil: helps the chicken develop those irresistible grill marks without sticking.
1 tsp dried chilli flakes: adds a subtle kick to the chicken’s seasoning for a touch of warmth.
½ cucumber, peeled, seeded, and chopped: brings a refreshing crunch that balances the rich chicken.
A handful of radishes quartered: their peppery snap brightens the salad.
½ red pepper diced: adds sweetness and a vibrant pop of red color.
½ very ripe mango diced: delivers juicy, tropical sweetness that pairs perfectly with the chili heat.
A bunch of coriander leaves, torn: lends a fresh, citrusy aroma.
Toasted sesame seeds: sprinkled on top for a nutty crunch finish.
½ mango chopped (for dressing): pureed to create a luscious, fruity dressing.
2 tbsp rice vinegar: provides a sharp, tangy contrast for the mango dressing.

How to Make Griddled Chicken with Rice and Mango Salad Recipe

Step 1: Cook the Rice Perfectly

Start by cooking the red Camargue and wild rice in a large pan of lightly salted water for about 30 minutes, or until the grains are tender but still have a bit of bite. The rice’s earthy flavor and chewy texture form a perfect base for the salad, adding substance and heartiness. Once cooked, drain the rice well and let it cool—this step is essential to avoid any sogginess and to help the salad stay fresh.

Step 2: Whip Up the Mango Dressing

In a food processor, combine half a mango with 2 tablespoons of rice vinegar and 2 tablespoons of cold water. Blend until the mixture is smooth and drizzle-able. This dressing is the beautiful bridge that ties together the sweet, tangy, and fruity elements of the dish. It’s light but intensely flavorful, bringing a refreshing zing that wakes up every bite of the salad and the chicken.

Step 3: Prepare and Griddle the Chicken

Heat a griddle pan until it’s scorching hot. Meanwhile, place the chicken breasts between two sheets of clingfilm and gently pound them with a rolling pin until they are an even 1cm thickness—this ensures they cook quickly and uniformly. Drizzle with vegetable oil and generously season with dried chili flakes and a pinch of salt. Cook the chicken for about 4 to 5 minutes on each side until beautiful grill marks appear and the chicken is cooked through. Rest the chicken on a plate for 2 minutes, then slice it thinly to reveal those juicy, tender slices perfect for topping the salad.

Step 4: Toss the Salad

Combine the chopped cucumber, quartered radishes, diced red pepper, diced mango, and three-quarters of the torn coriander in a large mixing bowl. Add half of the mango dressing and the cooled rice, then gently toss everything together. This creates an exciting mix of textures — crisp vegetables, soft sweet mango, and chewy rice — all coated in the tangy, fruity dressing that sings with freshness.

Step 5: Plate and Finish

Create a colorful bed of the salad on your serving plates. Top with the sliced grilled chicken breasts, sprinkle with the remaining coriander leaves and toasted sesame seeds, and drizzle over the rest of the dressing for a shiny, luscious finish. This final assembly step is where all the elements come together to create a dish that’s as stunning as it is delicious.

How to Serve Griddled Chicken with Rice and Mango Salad Recipe

A black bowl on a white marbled surface holds a colorful dish with three main layers. The bottom layer is a bed of dark purple wild rice, rough in texture. On top of the rice is a mix of bright green chopped celery, red tomato pieces, and small yellow mango chunks, all fresh and juicy. The top layer has three thick white grilled chicken slices placed side by side, each topped with a smooth and shiny yellow sauce. The bowl is set on a dark soft cloth, with a fork and a knife placed beside it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds not only adds nutty flavor but also a delightful crunch that contrasts beautifully with the tender chicken and soft mango slices. Fresh coriander leaves scattered on top enhance the dish’s bright and herbal aroma, making every forkful lively and satisfying.

Side Dishes

This dish shines wonderfully on its own as a complete meal, but if you want to round it out, consider serving it alongside lightly steamed greens, such as baby bok choy or sugar snap peas, to add a fresh, vegetal component. A simple side of crisp lettuce or a light vegetable spring roll can also complement the salad’s vibrant flavors perfectly.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out mango halves or in colorful lettuce cups for a bright and inviting presentation. You can also plate the chicken slices fanned out beside the rice salad or stack everything into a neat tower for an impressive centerpiece that delights your guests visually as well as gustatorily.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Griddled Chicken with Rice and Mango Salad Recipe, store the rice salad and grilled chicken separately in airtight containers. This helps maintain the fresh textures and flavors. Keep them refrigerated and consume within two days for the best taste and safety.

Freezing

While the rice and cooked chicken freeze well, the mango salad with fresh vegetables and dressing does not freeze nicely due to moisture changes that affect texture. If you freeze the chicken and rice, thaw them gently in the refrigerator overnight before reheating.

Reheating

Reheat the chicken and rice gently in a skillet over medium heat or in the microwave using short bursts to avoid drying out the chicken. Add a splash of water to the rice if needed to keep it moist. The salad is best served fresh, so add the mango salad and dressing after reheating the warm components.

FAQs

Can I use other types of rice?

Absolutely! While red Camargue and wild rice add great texture and nuttiness, you can substitute with brown basmati, jasmine, or even quinoa for a different twist. Just make sure to cook the rice fully and cool it before mixing with the salad.

Is the dried chilli flakes level adjustable?

Yes, feel free to reduce or increase the dried chilli flakes depending on your heat tolerance. The chilli adds a lovely background warmth that complements the sweetness of the mango and the richness of the chicken.

Can I make this recipe vegetarian or vegan?

Definitely! Swap the chicken for grilled tofu, tempeh, or even roasted vegetables to keep the protein component. The rice and mango salad are naturally vegan and full of flavor on their own.

How ripe does the mango need to be?

Go for a very ripe mango to ensure maximum sweetness and juiciness, which balances the tangy dressing and spicy chicken beautifully. A ripe mango should give slightly to gentle pressure and smell fragrant.

What’s the best way to prepare the chicken for even cooking?

Pounding the chicken breasts to an even thickness of about 1cm ensures they cook evenly and quickly, forming nice grill marks while staying juicy inside. Using clingfilm prevents mess and keeps the chicken intact while pounding.

Final Thoughts

This Griddled Chicken with Rice and Mango Salad Recipe is truly a celebration on a plate, full of exciting flavors and contrasting textures that will brighten up any meal. Whether you’re cooking for yourself or entertaining friends, the ease of preparation combined with a stunning final dish makes it a winner every time. I can’t wait for you to try it and make it your own treasured recipe!