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Brown Rice, Mango and Smoked Chicken Salad
with Lime and Tamari Dressing
A recipe by Marie Simmons

Brown Rice, Mango and Smoked Chicken Salad with Lime and Tamari Dressing – Medium grain brown rice has a pleasant nutty taste and chewy texture. It can be sticky, so for salads I usually rinse the cooked rice with cold water before using. This salad is also excellent with russet colored Wehani or red rice from Bhutan. Substitute smoked turkey, plain cooked chicken, pork loin, or shrimp for the smoked chicken. Adapted from the book The Amazing World of Rice by Marie Simmons.

 

Ingredients

  • 3 cup cooked and cooled Bhutanese red rice or medium grain brown rice
  • 6 ounces smoked chicken breast, skin removed, diced (1/4 inch) about 1 cup
  • 1 ripe mango, halved, peeled, and cut into one-fourth inch dice (about 2 cups)
  • one half cup thinly sliced scallions (white and green parts)
  • 1 jalapeno chile, stem and seeded removed, minced
  • one half cup roasted unsalted cashews, chopped

Lime Cruets and Tamari Dressing

  • One fourth cup canola oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon tamari
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced

Steps

 

1. For the dressing: Whisk the oil, lime juice, tamari, ginger, and garlic in a large bowl.

2. Add the rice, smoked chicken, mango, scallions, and jalapeno. Toss to blend. Sprinkle with the cashews. Serve at room temperature.

Makes 4 servings

Copyright © 2003 by Marie Simmons. All rights reserved