Directions
- In a bowl, toss chicken pieces with olive oil, curry powder, paprika, salt, and pepper.
- Heat a skillet over medium heat and cook chicken until golden brown and cooked through, about 6–8 minutes. Set aside to cool slightly.
- In a large bowl, combine cooked rice, mango, bell pepper, cucumber, shredded carrots, and spring onions.
- Whisk together dressing ingredients: olive oil, lime juice, honey, curry powder, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Add cooked chicken on top and toss lightly or arrange chicken on the side.
- Garnish with fresh cilantro if desired and serve immediately, or chill in the refrigerator for 20–30 minutes for a refreshing cold salad.
Recipe Details
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 2–4
Difficulty: Easy
Variations & Substitutions
- Substitute chicken with shrimp, tofu, or chickpeas for a vegetarian option
- Use quinoa or couscous instead of rice for a different grain base
- Add avocado or roasted nuts for extra creaminess and crunch
- Spice it up with a pinch of cayenne or red chili flakes
Serving Suggestions
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