Mango and Black Rice Chicken Salad

On weekends, I always mix up big batches of rice mixtures to eat for lunches.  It is super easy and I always know that I have something quick and easy to heat up.  Even better - I can shove the mixture in a wrap and eat it like a sandwich if I am on the run.   Wraps are a staple in my fridge.

I was looking for a recipe that used the ingredients that I used for the Quinoa salad.  I had a ton of leftover ingredients and knew that I must make something with them or else they would sit there and go unloved.  I stumbled upon this recipe for a mango and black rice chicken salad.

The recipe is from the Delicious Living magazine (which I normally pick up at Kowalski's) and they described the salad as pretty hearty and nutritious.  "Lean proteins, including skinless chicken, are low in artery-clogging saturated fat.  Paired with whole grains for antioxidants and fiber, pine nuts for monounsaturated fats, and beta-carotene-packed mangoes, and you have a nutrient-rich lunch or supper."  Woah, YUM!

The description of the recipe sounded pretty appealing, so I decided to give it a go.  And, I'm glad that I did!  This recipe is very good and very easy.  I cooked up some chicken while I was simmering the rice and lunch was on the table in about 55 minutes.  Total hands-on time was probably about 10 minutes.  I used the seven whole grain pilaf blend from Seeds of Change.  The nuttiness of the pilaf definitely adds a necessary texture to this salad.

 Mango and Black Rice Chicken Salad
adapted from Delicious Living magazine

Yield:  Serves 4

Ingredients

• 1 cup black rice, black and mahogany rice blend, or brown rice blend
• 1 3/4 cup water
• 3/4 cup mango nectar, divided
• 8 ounces cooked chicken breast, chopped (leftover or skinless rotisserie chicken is fine)
• I cooked up 16 ounces to shred.  I divided in half and gave half to Ron :)
• 3/8 teaspoon freshly ground black pepper
• 2 cups diced ripe mango
• 1/2 cup thinly sliced green onion
• 1/4 cup finely chopped parsley
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped mint
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 cup toasted pine nuts 
• I also added some chopped walnuts.  I had about 1/16 cup of pine nuts.  Really??  Argh. 

Directions

1. Combine rice, water, and 1/4 cup mango nectar in a saucepan; bring to a boil.
2. Cover & simmer for 30-45 minutes, or until rice is tender.
3. Drain, if needed, and cool.
4. Place chicken in large serving bowl.
5. Add remaining 1/2 cup mango nectar and 1/8 tsp pepper and toss to mix.
6. Let stand 5 minutes.
7. Stir in diced mango and next five ingredients (green onion through oil) and toss gently to mix.
8. Add salt, remaining 1/4 tsp pepper, and pin nuts; toss.
9. Stir in 2 cups cooled rice (if remaining, reserve for another use).
10. Serve and enjoy!